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Chicken Thighs with Kale and White Beans

February 25, 2020 | byVanessa Perrone

 

 

 

Chicken Thighs with Kale and White Beans
2020-02-22 13:13:24
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
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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