Chicken in Tomato Sauce with Chickpeas and Kale

Ingredients

• 1 cup breadcrumbs
• 1 tablespoon plus 1 teaspoon dried oregano, divided
• 1 tablespoon plus 1 teaspoon dried thyme, divided
• 1 medium garlic clove, minced or grated with a Microplane
• 4 skinless boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1 shallot, thinly sliced
• Pinch of dried red chili flakes
• 1 can whole peeled tomatoes
• 1 cup homemade chicken stock or store-bought, low-sodium chicken broth
• 1 can chickpeas, drained and rinsed
• 2 cups lacinato kale, stems removed and leaves cut into 2-inch ribbons

Directions

1. Warm a 12-inch skillet over medium heat. When it’s hot, add the breadcrumbs and cook, stirring now and then, until they turn lightly golden, 2 to 3 minutes. Mix in 1 teaspoon oregano, 1 teaspoon thyme, and the garlic, and continue cooking just until the garlic smells fragrant, about 1 minute longer. Scrape the breadcrumbs onto a plate and set them aside.
2. Sprinkle the chicken breasts with salt and pepper. Pour 2 tablespoons oil into the same skillet and warm it over medium-high heat until the oil shimmers. Add the chicken and brown it well on both sides, 5 to 6 minutes per side. Move the chicken to a plate and set it aside.
3. Pour the remaining 1 tablespoon oil into the skillet and heat it over medium-high heat until shimmering. Add the shallot with a pinch of salt and cook until it has softened, about 2 minutes. Stir in the chili flakes and the remaining 1 tablespoon each oregano and thyme, and cook until aromatic, about 30 seconds. Add the tomatoes with their liquid, then add the stock, and bring everything to a simmer, using a wooden spoon to break the tomatoes apart. Let the sauce simmer until it thickens a bit, about 10 minutes. Return the chicken to the pan and simmer until it is cooked through, about 5 minutes.
4. Stir in the chickpeas and kale, and cook until the chickpeas are hot and the kale has wilted, about 2 minutes. Scatter the breadcrumbs over the top and serve right away.