Crispy Chicken in Creamy Cavolo Nero Sauce
Crispy chicken breasts in a rich white wine and cream sauce with garlic and tender cavolo nero—perfect over your favorite pasta, rice, or gnocchi.
Ingredients
- 2 large chicken breasts skin on
- Olive oil to fry
- 4 garlic cloves sliced
- 125 ml white wine
- 80 g cavolo nero
- 250 ml chicken stock
- 150 ml double cream
- 10 g parmesan finely grated
- Cooked gnocchi rice or pasta to serve
Instructions
- Heat a large frying pan over high heat with a splash of olive oil. Once the oil is shimmering, add the chicken pieces, placing them skin-side down if applicable, and fry for about 5 minutes until the skin turns crisp and golden. Then flip the chicken and push it to one side of the pan. To get that golden, crispy skin, you’ll want a heavy-bottomed pan like this one — it holds heat evenly and helps crisp things up without burning.
- While the chicken cooks, strip the cavolo nero leaves from the stalks, wash, and halve them. Finely chop the stalks and add them to the pan along with the sliced garlic, and a bit more oil if needed, depending on how much fat rendered from the chicken. You can finely chop the garlic or use a press like this one — it keeps your hands cleaner and speeds things up.
- Sauté gently for about 1 minute before pouring in the white wine. Let the wine simmer until it reduces by half, which should take around 5 minutes.
- Next, pour in the chicken stock and add all the cavolo nero leaves. Cover the pan and cook for 5 minutes to let the flavours meld.
- After that, remove the lid and stir in the double cream. Continue to simmer uncovered for 8-10 minutes until the sauce thickens and the chicken is completely cooked through. Season generously with salt and pepper to taste.
- Once everything is ready, serve the chicken and its rich sauce over cooked gnocchi, rice, or pasta.
- Top with a generous sprinkle of finely grated Parmesan cheese before serving.