One of my favorite things about the way I was brought up is that, in our house, we didn’t often rely on traditional medicine.
My parents really valued homeopathic remedies and healing food over medicine, and I can’t remember many times at all that we would take pills or a syrup when we didn’t feel well. Instead, we referred to our trusty copy of The Green Pharmacy any time anything was ailing us. (Psst: I also have this version with a guide to healing foods and I highly recommend it!)
Through researching holistic medicine and healing foods, I learned the benefits that certain vegetables have in healing and restoring our bodies. I found that garlic is a medicinal herb that can stimulate the immune system and shorten the duration of a cold, ginger helps to settle your stomach and soothe your body, and onions and dark leafy greens are packed full of antioxidants, vitamins, minerals and fiber.
Whenever we got sick, it became a practice to make a chicken soup with a truckload of onions, garlic, leafy greens, and ginger. Romantic? Not so much. But healing for my body? Yes, indeed!
But when I’m sick, I don’t always want soup!
I absolutely love soup, but sometimes I want something a little more substantial, something a little bit more like my normal dinners, just more healing and restorative.
Enter this Immune-Boosting Chicken, Bacon, and Kale Skillet.
Chock-full of body-nourishing ingredients like chicken, alliums, vitamin C-rich dark leafy greens, ginger, and fortifying bone broth, this one-skillet meal is the perfect thing to cook when you or someone you love is under the weather. Or when you’re trying to strengthen your body so you don’t get under the weather!
With tender braised chicken with crispy skin, melty onions, savory bacon, and tender greens, this immune-boosting meal will not only help to heal and comfort your body, it’ll put a satisfied smile on your face too!
Be gone, winter bugs! 👊
- 1 1/2 teaspoons sea salt, divided
- 2 chicken thighs
- 1/2 teaspoon ghee or coconut oil
- 2 pieces of bacon, chopped
- 1/2 of an onion, chopped
- 3-5 cloves of garlic, chopped
- 4 cups of greens (kale, Brussels sprouts, Swiss chard, spinach)
- 1 cup bone broth
- 1 teaspoon ginger (powdered or fresh and grated)
- Preheat the oven to 375 degrees F. Use 1 teaspoon of salt to season both sides of each chicken thigh. (So, 1/2 teaspoon salt for each thigh)
- Heat the ghee or coconut oil in a medium-sized skillet over medium-high heat. When the oil is melted and hot, add the chicken thighs, skin-side down, to the pan. Cook for 3-4 minutes, or until the skin is brown and crispy. Remove the chicken and place on a plate, skin-side up.
- Add the chopped bacon to the skillet and turn the heat down to medium. Cook the bacon until it is fully cooked, but not yet crispy (when the fat is rendering out of the bacon and the color changes to dark pink).
- Add the chopped onion and garlic to the skillet. Cook, stirring around, for 4-5 minutes or until fragrant and beginning to brown.
- Add the greens, the broth, the ginger, and the remaining 1/2 teaspoon salt to the skillet and stir to evenly combine. Add the chicken on top of the mixture and place the skillet in the oven.
- Cook for about 20 minutes and remove the skillet from the oven. Let rest for 5-10 minutes before serving. Enjoy!