• Cook bacon in a large Dutch oven on stovetop over medium-high heat, until crisp. Remove bacon from pan onto a plate with paper towel, reserving 1 teaspoon drippings in Dutch oven.
• Slice the chicken breasts thinnly. Heavily salt and pepper the chicken. Add chicken to bacon drippings in pan; cook 6 minutes, browning on all sides.
• Transfer chicken to plate of bacon, reserving any drippings in pan.
• Add leek, shallots, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add the bacon and chicken back into the pot, and remaining 5 cups stock, salt, pepper, and thyme sprigs. Cover and simmer for 45 minutes on stovetop.
• The 10 minutes, add sweet potatoes; cover and simmer for 15 minutes or until potatoes are tender.
• Discard thyme sprigs. Cut chicken into bite-size pieces (optional); add kale, stirring until spinach wilts.
• Serve with fresh Parmesan cheese!

Make in the Greenpan SMART SKILLET:

• Select the sear/saute mode on the Smart Skillet and set the temperature to 400-F. 
• Cook the bacon until crisp, then remove it from the Smart Skillet and set it on a paper towel-lined plate. Reserve 1 teaspoon of bacon fat in the pan.
• Slice the chicken into strips and season it with salt and pepper. Add the chicken to the Smart Skillet and brown on both sides.
• Transfer the chicken to the plate with the bacon and reserve any juices in the skillet.
• Turn the temperature to 350-F and add the leeks, shallots, carrots, and celery to the drippings in the skillet and saute for 5 minutes.
• Add 1 cup of chicken stock and scrape the pan to remove any browned bits. Return the chicken and bacon to the skillet, and add the remaining chicken broth and thyme sprigs.
• Turn the heat to 200-F and cover, and simmer for about 15 minutes. Add the sweet potatoes and simmer for an additional hour or until the sweet potatoes are tender.
• Discard the thyme sprigs, but the chicken into bite-sized pieces, and add the kale, stirring until the kale wilts. Adjust the seasoning and serve with freshly grated Parmesan cheese.