Kris Jenner’s ‘Kardashian’ Italian Chicken: Five Ways To Make It
When we featured Kris Jenner a few months back, we asked what recipe she used to cook for her kids. You know, Kim, Khloe, Kourtney…we have a feeling you know them. Italian Chicken was one of the staples Jenner listed, so we decided to make it five ways. Believe me, you’ll want to cook all five of these…
*For the original Italian Chicken recipe from Kris Jenner, Click Here
Italian Chicken…with Sautéed Tuscan Kale with Cannelloni Beans
Serves: 4
- 1 bunch tuscan kale
- 1 can cannelloni beans, drained
- 1 shallot, slices
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Pinch red pepper flakes
Bring a pot of salted water to a boil. Blanch kale in boiling water for 30 seconds and plunge into an ice bath to stop the cooking. Do not let the kale sit in the ice bath for too long, just long enough to stop it from cooking. Dry kale thoroughly and tear into bite size pieces. In a sauté pan, heat oil. Add shallots and cook until partially browned. Add garlic and red pepper flakes, cooking for 20-30 seconds more. Add kale and cook until wilted but not soggy. Just before kale is ready add beans and sauté for 1-2 more minutes. Season with salt and pepper.
Italian Chicken…with Grilled Artichokes with Lemon Dipping Sauce
Makes 8 halves
- 4 artichokes
- 2 lemons
- 1 tbsp olive oil
Trim spikey parts of the outer leaves and top off the artichoke. Trim away any dark spots from the stem and cut in half lengthwise. Using a paring knife, remove the choke. Place trimmed artichokes in a bowl of cold water with juice from half a lemon while trimming other artichokes. Lemon juice will help prevent the artichokes from turning brown. Bring a pot of salted water to a boil. Squeeze juice from half a lemon into boiling water. Boil artichokes for 15 minutes. While artichokes are boiling, preheat grill to medium high heat. Drain artichokes and grill until tender, turning occasionally. Whisk together remaining lemon juice and olive oil. Once artichokes are done grilling, brush with lemon juice mixture. Serve immediately.
Italian Chicken…with Lemony Linguini with Capers and White Wine Sauce
Serves: 4
- 1 box linguini
- 1 cup dry white wine
- Juice from 2 lemons
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp capers, drained
- Parmesan, for topping
Bring salted water to a boil. Cook linguini until al dente. While linguini is cooking, heat olive oil in a sauté pan. Sauté capers until they begin to pop, just a few minutes. Add garlic and cook for 30 seconds more. Deglaze the pan with wine and reduce to half. Add lemon juice and cook for a few more minutes. Add linguini to the pan and let the sauce coat the pasta. Serve in a bowl, topped with grated parmesan.
Italian Chicken…with Zucchini, Corn, and Arugula Salad
Serves: 4
- 4 cups arugula
- 2 ears of corn
- 2 zucchini
- 3/4 cup olive oil
- 1/4 apple cider vinegar
- 1 tbsp dijon mustard
- salt, to taste
- pepper, to taste
Remove corn from husk. Preheat grill to medium heat. Grill corn until golden/browned on all sides. Set aside until cool enough to handle. Cut kernels off the cob into the bowl. Using a vegetable peeler, take skin off zucchini. Using the same method, create ribbons of zucchini. Place zucchini in the bowl with the corn and arugula. In a small bowl, combine vinegar and mustard. Whisking, slowly incorporate the olive oil in a thin stream. Season with salt and pepper to taste. Dress the salad lightly with vinaigrette. Reserve any extra vinaigrette in a jar for up to 7 days.
Italian Chicken…with Garlic Bread
- 1 Loaf Peasant Bread, split in half lengthwise
- 4 cloves of garlic, crushed into a paste
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- Chives, minced In a small saucepan, combine garlic, butter, and olive oil over low heat until combined. Be careful not to burn the garlic. Brush bread with garlic butter mixture on both sides. Sprinkle with chives and place under the broiler until golden brown.
*Photographed by Alli Shepherd. For the original Italian Chicken recipe from Kris Jenner, Click Here
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