Healthy Recipe: One-Pot Braised Chicken with Kale &White Beans
OSR Fall Team Building Event Last month we had the opportunity to connect and grow through our annual Fall Team Building Event and we couldn’t be more grateful! What a wonderful time with the best coworkers!!
Ingredients: • 2 tbsp Olive oil
• 2 tbsp Cold butter • 2 tbsp Lemon juice • 1 tsp Freshly chopped tarragon, plus more for garnish • 1/4 cup Capers • 10 cups Kale, stems removed, roughly chopped • 1 13.5 oz can white cannellini beans • 1 cup frozen pineapple chunks
• 1 tsp Paprika • 1 tsp Sea salt • 1/2 tsp Black pepper
• 8 Bone-in, skin-on chicken thighs • 1 Shallot, minced (about 1/2 cup) • 1 1/2 cups Chicken broth, separated • 1 tbsp Dijon mustard
Here's how to make it: In a large skillet or braiser with a tight fitting lid heat 1 tablespoon of olive oil over medium/high heat. In a small bowl mix together paprika, salt and pepper. Pat the chicken thighs dry and season them generously with the paprika mixture. Place the thighs, 4 at a time, skin side down into the pan. Allow the skin to brown (about 4-5minutes) then flip them and continue to cook for 3moreminutes. Remove frompan, set aside. Repeat the process with the remaining thighs. Once the chicken has been removed, add the shallots to the pan and cook over medium heat until just tender. https://themodernproper.com/one-pot-braised-chicken-with-kale-and-white-beans
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