Skillet Herb Dijon Chicken with Kale

Skillet Herb Dijon Chicken with Kale

Skillet Herb Dijon Chicken with Kale

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs (6 -8 pieces)
  • Kosher salt
  • 1/3 cup Dijon mustard
  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • 2 garlic cloves, microplaned or crushed
  • 2 teaspoons herbs de Provence (or 1 teaspoon each dried tarragon and dried thyme)
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chicken stock
  • 3 cups torn kale leaves

Instructions

  1. Heat oven to 400 degrees.
  2. Pat the chicken thighs dry with a paper towel. Season evenly on both sides with 2 teaspoons salt.
  3. In a small bowl, combine the mustard, lemon juice, garlic, herbs, red pepper, black pepper and 1 tablespoon olive oil.
  4. Gently pull the chicken skin away from the flesh, and smear about a tablespoon of the mustard mixture under the skin on each thigh. Rub any remaining mixture all over the top and bottom of the thighs.
  5. Place a large (12-inch) ovenproof skillet over medium-high heat. Add 1 tablespoon oil and heat until the surface is shimmering.
  6. Add the chicken thighs to the pan, skin-side down. Cook 8 minutes without disturbing – the skin should be a nice deep golden brown.
  7. Remove from the heat and flip the chicken skin-side up. Pour in the chicken stock (it will bubble)
  8. Scatter the kale leaves over the top of the chicken and transfer to the oven. Bake 10 – 12 minutes, until the chicken is finished cooking. The meat should be tender and juicy and no longer pink at the bone.
  9. Serve the chicken with the juices spooned over. Enjoy!

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