Chicken With Smoked Chanterelles And Potatoes

• 2 cups 1% low-fat milk
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 1/4 teaspoon kosher salt
• 3 garlic cloves, thinly sliced
• 1 shallot, peeled and sliced
• 1 bay leaf
• 1 pound Yukon gold potatoes, peeled and cut into (1/8-inch-thick) slices
• 1/2 teaspoon all-purpose flour
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3/4 cup (3 ounces) shredded white cheddar cheese, divided
• 2 cups cedar wood chips
• 6 thyme sprigs
• 3 rosemary sprigs
• 1 pound chanterelle mushrooms, sliced lengthwise
• 1 center-cut bacon slice, thinly sliced
• 1 tablespoon butter
• 2 cups chopped kale
• 1/4 cup fat-free, lower-sodium chicken broth
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

1. Preheat oven to 350u0b0.
2. Place first 7 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Add potatoes to pan; simmer 5 minutes. Remove potatoes with a slotted spoon. Strain milk mixture through a fine mesh sieve over a bowl, reserving liquid; discard solids. Return liquid to pan. Add flour and 1/4 teaspoon pepper to pan; cook 4 minutes or until slightly thickened, stirring constantly with a whisk. Remove from heat. Arrange half of potatoes in a 9 x 5-inch metal loaf pan coated with cooking spray. Sprinkle half of cheese over potatoes. Arrange remaining potatoes over cheese. Pour milk mixture over potatoes. Cover; bake at 350u0b0 for 1 hour. Remove from oven.
3. Preheat broiler.
4. Sprinkle remaining half of cheese over potatoes. Broil 5 minutes or until browned.
5. Prepare grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times. Place pan on heated side of grill; add wood chips, thyme sprigs, and rosemary sprigs to pan. When chips are smoking, place another foil pan (do not pierce) on unheated side of grill; add mushrooms. Cover and smoke 20 minutes.
6. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Increase heat to medium-high. Heat butter in drippings in pan. Add mushrooms to pan; saute 3 minutes or until tender. Add kale and next 3 ingredients (through 1/8 teaspoon pepper); cook until kale is tender and liquid almost evaporates, stirring occasionally. Sprinkle with bacon.
7. Preheat grill to high heat.
8. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve with potatoes and mushroom mixture.

milk, thyme, fresh rosemary, kosher salt, garlic, shallot, bay leaf, gold potatoes, flour, freshly ground black pepper, cooking spray, shredded white cheddar cheese, cedar wood chips, thyme, rosemary, chanterelle mushrooms, center, butter, chopped kale, chicken broth, kosher salt, freshly ground black pepper, skinless, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chicken-with-chanterelles (may not work)