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
Heat oven to 400 degrees.
Pat the chicken thighs dry with a paper towel. Season evenly on both sides with 2 teaspoons salt.
In a small bowl, combine the mustard, lemon juice, garlic, herbs, red pepper, black pepper and 1 tablespoon olive oil.
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.
Place a large (12-inch) ovenproof skillet over medium-high heat. Add 1 tablespoon oil and heat until the surface is shimmering.
Add the chicken thighs to the pan, skin-side down. Cook 8 minutes without disturbing – the skin should be a nice deep golden brown.
Remove from the heat and flip the chicken skin-side up. Pour in the chicken stock (it will bubble)
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.
Serve the chicken with the juices spooned over. Enjoy!