Chicken Thighs with Kale and White Beans

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 10/19/2020, viewed by 366 , 0 Comments
yield4 portionstotal time25m

Clean 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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. Remove chicken thighs to a platter as they finish cooking.

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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from cooking the chicken.

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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