We’ve used some wonderful ingredients and techniques to pack lots of flavor into this quick skillet meal. Browning the chicken in bacon drippings adds a smoky richness, cooking the flour and onion adds caramelized notes, stirring the brown bits into the liquid captures all of the wonderful flavor at the bottom of the pan. Reducing the liquid concentrates the flavor further, so be sure not to rush this step. Savory thyme and bacon contrast the sweet maple syrup resulting in a perfectly balanced flavor combination.
Cook the bacon in a 12-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. Do not pour off drippings.
Season the chicken as desired. Heat the drippings in the skillet over high heat. Add the chicken and cook for 6 minutes or until well browned on both sides. Remove the chicken from the skillet.
Add the onion the skillet and cook for 3 minutes or until tender-crisp, stirring often. Add the thyme and flour and cook and stir for 1 minute.
Add the stock and syrup to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 3 minutes or until the stock mixture is reduced by one-fourth. Stir in the kale and cook until wilted. Return the chicken and bacon to the skillet and cook for 3 minutes or until the chicken is cooked through.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.