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Braised Chicken with Kale & Beans
Ingredients:
• 2 tbsp Lemon juice • 1 tsp Freshly chopped tarragon, plus more for garnish • 1/4 c Capers • 10 c Kale, roughly chopped • 1 13.5 oz can white cannellini beans • 1 c frozen pineapple chunks
• 2 tbsp Olive oil • 1 tsp Paprika • 1 tsp Sea salt • 1/2 tsp Black pepper • 8 Bone-in, skin-on chicken thighs • 1 Shallot, minced • 1 1/2 c Chicken broth, separated • 1 tbsp Dijon mustard • 2 tbsp Cold butter
Directions: 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 4-5 minutes) then flip them and continue to cook for 3 more minutes. Remove from pan, 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.
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