Herbes De Provence Skillet Chicken with Potatoes and Greens

Ingredients

• 1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts
• 1 1/2 tablespoons herbes de Provence
• 1 1/4 teaspoons Kosher salt
• 1 teaspoon freshly ground pepper
• Zest of one lemon
• 1 1/2 tablespoons lemon juice
• 3 cloves minced garlic
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 3 tablespoons butter, divided
• 1 1/2 pounds B-sized or baby potatoes
• 1/2 yellow onion
• 1/2 teaspoon Kosher salt
• A few cracks of freshly ground pepper
• 2 handfuls Swiss chard or spinach
• 1/3 cup halved pimento-stuffed Spanish olives
• 1 teaspoon red wine vinegar

Directions

1. Mark a gallon-sized zip top bag with the recipe name and the date using a sharpie, so it is easy to identify later. If you prefer, put the cooking notes on the bag too, along with the date. Fold the top of the bag down slightly to help keep raw chicken juices off the outside, then put in the chicken, spices, lemon zest, lemon juice, garlic and olive oil.
2. Press out as much air as you can, close the bag, and massage everything around until the chicken is covered in the marinade. Place the bag flat in the freezer, where it can stay for up to 6 months. If you are not freezing it, refrigerate the marinated chicken for a couple of hours and up to two days, then cook as directed below.
3. Before cooking, thaw the chicken. A good plan is to move it from the freezer in the morning, so it is ready by the end of the day.
4. Get the vegetables ready. For b-sized potatoes bigger than a golf ball, cut them into quarters; for smaller ones, halve them. Slice the onion. Rinse the Swiss chard, trim away the stems and chop the stems, then slice the leaves into strips about an inch thick. Halve the olives.
5. Warm a large skillet over medium heat, then add 2 teaspoons of olive oil and 1 tablespoon butter. When the butter has melted and the oil looks glossy, add the chicken along with the marinade from the bag. Open up any pieces that are tucked under so they sit flat in the skillet. Cook for 2 minutes, then turn the chicken over.
6. Add the potatoes, onion, and 1/4 cup water to the skillet with the chicken. Put on the lid and let the mixture simmer for about 10 minutes.
7. Transfer the chicken to a plate, keeping the vegetables in the skillet, and cover it loosely with foil. Drop the remaining 2 tablespoons of butter into the pan, then season with 1/4 teaspoon of salt and a few cracks of freshly ground pepper. Stir the potatoes, cover again, and cook for another 10 minutes.
8. Increase the heat to medium high and leave the skillet uncovered so the liquid can cook down while the potatoes finish. Depending on how much liquid is left, this should take about 2 to 3 minutes. Once the potatoes are fork-tender, add the chard leaves, chopped stems, olives, and red wine vinegar. Toss carefully, just until the greens soften.
9. Tuck the chicken back into the skillet. Bring the pan to the table and serve.