For the chicken and chicken sausage: Preheat the oven to 425 degrees F. Heat the oil in a large, heavy-bottom ovenproof saute pan and season the chicken breasts with salt and pepper. Carefully lay each breast skin-side down in the pan and cook until lightly browned, 1 to 2 minutes. Transfer to the oven to finish cooking, leaving the chicken skin-side down. After 6 minutes, add the sausage to the pan and return to the oven to cook until the chicken has reached an internal temperature of 160 degrees F, an additional 6 to 8 minutes. Transfer the chicken and sausage to a platter and lightly cover with foil to keep warm, leaving the oil and juices in the pan. Add the turnips, beets, radishes and carrots to the same pan, season with salt and pepper and saute over medium heat until tender, 3 to 4 minutes. Remove from the heat and add to the platter with the chicken.
Add the wine to the pan and bring to a low simmer. Reduce by half. Add the chicken broth and simmer until reduced by half. Reduce the heat to low and stir in the butter and herbs. Keep warm.
For the kale puree: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and set aside.
Blanch the kale until tender, 1 to 3 minutes, depending on the age and size of the kale. Transfer the kale to the ice water until thoroughly chilled. Drain and place in a blender. Add the oil and 1/2 cup of water and puree until smooth, adding more water if necessary. Put the puree in a small saucepan and heat gently over low heat. Season with salt and pepper and keep warm.
Divide the kale puree, vegetables, sausage and some gravy among 6 shallow bowls. Place a chicken breast on top of each bowl and drizzle with a more gravy.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Grange Kitchen and Bar