Large oven proof deep sauté pan or skillet
Small mixing bowl
Read through the entire recipe before getting started. Wash and dry all produce. Preheat oven to 400ºF. Remove ends, peel and thinly slice shallot. Mince or finely grate garlic. Chop parsley leaves; discard tough parsley stems. Chop roasted tomatoes, saving any extra oil in bag. Cut russet potato into½" cubes.* Remove chicken from package; rinse and pat dry.
*We like skin-on, rustic potatoes for hash. If you prefer, peel potatoes.
In an large oven-proof sauté pan or deep skillet, heat 1 Tbsp. oil until shimmering. Season chicken with salt and pepper. Add chicken to pan and sear over medium-high heat on both sides until golden brown, 2-3 min per side. Transfer chicken to a plate and set aside.
Note, chicken is not fully cooked at this point.
In previously used pan, heat 1 Tbsp. oil until shimmering. Add shallot and sauté over medium heat until translucent, 1-2 min. Add garlic and potatoes and sauté stirring occasionally and scraping up any brown bits on the bottom of the pan with a wooden spatula. Continue to cook until potatoes are starting to brown, 5-7 min.
Fold roasted tomatoes and any reserved oil into hash. Nestle chicken into hash, cover with a lid or aluminum foil and transfer to oven. Bake for 15-20 min, or until potatoes are tender when pierced with a fork and chicken is just cooked through.
The USDA recommends cooking poultry to an internal temperature of 165ºF.
In a small bowl, whisk sour cream with 2 Tbsp. water until smooth. Season with a pinch of salt and pepper. Carefully remove pan from oven. Uncover and transfer chicken to a work surface to let rest. Drizzle sour cream mixture over hash and fold in baby kale. Gently toss until kale is wilted and vegetables are coated in cream sauce. Slice chicken against the grain or leave whole; it's up to you!
Note: Be sure to cover the handle of the skillet with a towel - it will still be very hot from the oven!
Divide hash between two bowls. Top with chicken and garnish with parsley. Enjoy!