Chicken Thighs with Kale and White Beans
4 portions
25mClean and healthy, but honestly, a little boring. If you love kale, this might work for you.
What you will need
1 Shallot
2 lb Chicken Thighs
2 Tbsp Unsalted Butter
1 tsp Paprika
1 Tbsp Dijon
1 Tbsp Chicken Bouillon
2 Tbsp Olive Oil
1/4 cup Capers
1 Lemon
8 oz. Kale
1 cup Water
14 oz. Cannellini Beans
Salt
Black Pepper
(Nutritional facts 181 calories, 12.01 g fat, 9.61 g carbohydrates, 9.54 g protein, 42 mg cholesterol, 847 mg sodium)How to cook
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Peel and slice shallot thin.
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Heat some oil in a heavy skillet and brown the chicken thighs on both sides. Remove chicken thighs to a platter as they finish cooking.
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Once all of the chicken is browned, melt the butter in the skillet.
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Stir in the sliced shallots, scraping the pan to remove any remaining fond from cooking the chicken.
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The remaining ingredients can be added in succession. Stir in the paprika.
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Stir in the dijon mustard
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Stir in the bouillon.
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Add the capers.
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Squeeze in the juice from the lemon.
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Add the kale. Stir over heat to wilt slightly.
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Add the water. Bring to a simmer.
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Add the rinsed and strained beans.
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Arrange the chicken thighs on top.
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Simmer for about 10 minutes, or until chicken thighs are cooked through.
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