One-Pot Braised Chicken with Kale and White Beans

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  1 tsp Paprika, Ground
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  1 tsp 1 teaspoon sea salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  3 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Shallot(30g)
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  1.5 cup Low Sodium Chicken Broth
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  1 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  2 tbsp Butter
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  2 tbsp Lemon Juice, Fresh
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  1 tbsp Tarragon, Fresh
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  0.3 cup Capers, Canned, Drained
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  2 Kale(680g)
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  13.5 oz Beans, Cannellini, Canned, Drained

Instructions

1. 1Pat the chicken dry with paper towels. In a small bowl, combine the paprika with salt and pepper, then season the chicken all over on both sides.
2. 2Heat the olive oil in a large skillet or braiser over medium-high heat until shimmering. Working in batches to avoid crowding, place the chicken skin-side down and cook for 5 minutes until the skin is golden brown and crisp. Flip and cook for 3 minutes more until the other side is browned. Transfer to a plate and repeat with remaining chicken.
3. 3Reduce heat to medium. Add the diced shallot to the skillet and cook, stirring often, for 4 minutes until softened. Pour in the chicken broth and add the Dijon mustard, scraping up any browned bits from the bottom. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
4. 4Remove the skillet from heat. Slowly whisk in the cold butter until fully melted, then stir in the fresh lemon juice, fresh tarragon, and capers. Add the kale and cannellini beans, tossing until coated and the kale begins to wilt.
5. 5Nestle the browned chicken back into the skillet among the kale and beans. Cover and bring to a simmer over low heat. Cook for 35 minutes, or until the chicken reaches an internal temperature of 165°F on a meat thermometer.
6. 6Divide the chicken, kale, beans, and braising liquid evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.