INGREDIENTS
8
slices bacon
1 1/2
– 2 pounds chicken breasts, sliced thinly
Salt & pepper
2 tbsp
olive oil
2 cups
thinly sliced leek (from 2 large leeks)
2
large shallots, sliced thinly
2 cups
sliced carrot (from 2 large carrots)
1 cup
sliced celery (from 2 large stalks)
6 cups
unsalted chicken stock
5
thyme sprigs
12 oz
sweet potatoes, cut in chunks (about 2 cups)
2 cups
coarsely chopped kale