Crispy Chicken Thighs with Morel, Ramp & Kale Cream Sauce
Cast Iron Crispy Chicken Thighs
(prepare while making the sauce)
Morel, Ramp & Kale Cream Sauce
Organic Grass-Fed Butter or Ghee
(or 1 cup dried, reconstituted in warm water)
fresh or frozen, tightly packed
Heavy Cream, A2 Pasture Raised
or coconut milk/cream
While your Cast Iron Crispy Chicken Thighs are cooking... in a separate skillet over medium heat saute morels and ramps in butter for 3-5 minutes or until soft and cooked through.
Add kale and saute another 1-2 minutes then pour in cream and reduce heat to low.
Allow cream and veggie mixture to lightly simmer for a few minutes, until your chicken thighs are almost done. Then gently add in the shredded cheese, stirring to combine.
Cook your sauce until it's as thick as you'd like. Serve your chicken on top, enjoy!
*I have made this recipe recently with a tangy sharp raw white cheddar cheese from a local farm - you could use parmesan, romano, asiago, etc they would be delicious also!
Recipe from www.HealthStartsintheKitchen.com