Chicken Thighs with Kale and White Beans

Chicken Thighs with Kale and White Beans

2020-02-22 18:13:24

Serves 4

Ingredients

1. 12 boneless skinless chicken thighs (1kg)
2. Kosher salt and black pepper
3. 2 tablespoons avocado oil
4. 1 leek, washed and sliced
5. 2 garlic cloves, minced
6. 1/2 cup white wine
7. 1 cup chicken stock
8. 2 teaspoons Dijon mustard
9. 1 bunch fresh thyme
10. 1 can 19oz (540ml) white kidney beans, drained
11. 1 large bunch of kale, de-stemmed, washed and chopped finely

Instructions

1. Season the chicken thighs with salt and pepper.
2. Heat 1 tablespoon of avocado oil over medium-high heat in a large skillet.
3. Working in batches, place the chicken in the hot skillet, spreading the thighs evenly in the pan. Cook the chicken until it is nicely golden brown, about 6 minutes per side. Transfer to a plate and repeat with remaining chicken.
4. Reduce the heat to medium and add another tablespoon of oil to the skillet.
5. Add the leeks and garlic and saute for 2 minutes.
6. Add the white wine, chicken stock, mustard, thyme and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add the beans and the kale and using tongs, toss until wilted, 2-3 minutes.
7. Add the chicken thighs back to the skillet, cover and cook 15 more minutes or until the chicken is cooked through.

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source https://betterweightloss.info/chicken-thighs-with-kale-and-white-beans/