Chicken and Biscuits with Kale

Instructions

1. Season the chicken with salt and pepper and let rest. Preheat the oven to 350°F.
2. In a large, heavy-bottomed pan, warm olive oil over medium-high heat. Brown the meat on all sides, stirring occasionally, about 6 minutes. Remove the chicken and set aside on a plate. Do not clean the pan.
3. Add the butter to the pan and let sizzle. Add the onion, carrots, and potatoes with salt and pepper. Sauté stirring frequently for 5-6 minutes, until the vegetables soften a bit.
4. Add the garlic and cook until fragrant, 1 minute.
5. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes to cook out the taste of the flour.
6. Add the chicken stock and bring to a boil. Stir in the thyme, sage, oregano, and cooked chicken pieces. Season with salt and pepper. Let simmer until the vegetables are fork-tender and the chicken is cooked through, 10-12 minutes.
7. Meanwhile, bake the biscuits according to package instructions. Read ahead: if possible with your oven, both the biscuits and chicken-vegetable mixture can be baked at the same time, with all components ready to plate at the same time.
8. While the stove is simmering and oven baking, rinse, dry, and prepare the kale. Discard the thick stalk and cut the leaves into 1" pieces.
9. When the vegetables are cooked through, stir in the heavy cream and kale. Bake for 10 minutes.
10. Serve the chicken-vegetable stew in bowls with the biscuits on top, and let cool slightly before serving.