Baccala Pizzaiola (or Chicken)

Extremely versatile and packed with flavor!  Simple to vary ingredients with what you have on hand and what you prefer. 
I love this preparation for chilly evenings, served hot and with dried chili peppers on the side to chop in--or this can be made with tofu and served at room temperature or even cold the next day.  Serving it like this means you can enjoy it in the warmer weather,  substitute the greens with what is in season )spinach, chard, etc)

If using chicken, use chicken breast as it is lean as is baccala.
Here is the recipe with baccala

serves 2

1/3-1/2 lb baccala **
1 1/2 large sweet onion, chop in 1" chunks
4-5 garlic cloves, cut in half
1 pint of tomato quarters (with liquid, but not puree)
1 TBS capers
1 tsp dried oregano
salt and pepper to taste
3 peppadews, torn
1 1/2 - 2 cups kale (baby kale left whole or chop larger greens)
1/4 cup white wine
olive oil

In roasting pan (6 x 9), or 8" square dish , assemble the following:
Onion:  toss with 2 TBS olive oil, season with salt, pepper and oregano
Add pieces of baccala and drizzle with olive oil and season with salt and pepper
Pour tomatoes over baccala, add peppadews and capers
Spread kale over top of pan, creating a blanket (this will keep dish moist)
Pour white wine over top add a bit more olive oil and season again
Cover pan tightly and bake at 495 until it is bubbling and soft (30-40 minutes)
Move to top rack.  If liquid is mostly absorbed, keep covered.  If very wet, uncover for remainder of cooking.  Watch--don't want it to dry out. 
Serve in a dish with some of the liquid and crusty bread!

**Baccala needs to be soaked after you purchase it, put in a bowl or pan of water and change water each day.  Comes out best if done for 3-5 days

As it is cooking

Serve with some liquid for dipping bread!