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Lemon-Dijon Chicken Thighs with Kale and Leek Sauté

Serves: 4

Ingredients

  • 8 bone-in skin-on chicken thighs (about 2 lb)
  • 1/2 tsp paprika
  • 1 tsp each salt, divided
  • 1/2 tsp pepper, divided
  • 1 tbsp canola oil
  • 2 tbsp butter
  • 1 bunch Foxy Organic Leeks, white and light green parts only
  • 2 cloves garlic, thinly sliced
  • 1 tbsp finely chopped fresh thyme
  • 6 cups packed thinly sliced Foxy Organic Green Kale
  • 1/3 cup chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp honey
  • skin-on chicken thighs (about 2 lb)
  • 1/2 tsp paprika
  • 1 tsp each salt, divided
  • 1/2 tsp pepper, divided
  • 1 tbsp canola oil
  • 2 tbsp butter
  • 1 bunch Foxy Organic Leeks, white and light green parts only
  • 2 cloves garlic, thinly sliced
  • 1 tbsp finely chopped fresh thyme
  • 6 cups packed thinly sliced Foxy Organic Green Kale
  • 1/3 cup chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 2 tsp honey

Preparation

  1. Preheat oven to 400˚F. Pat chicken thighs dry with paper towel; season with paprika and half each of the salt and pepper. Heat oil in large skillet set over medium-high heat; cook chicken thighs, in batches, for about 3 minutes per side or until browned all over.
  2. Transfer to parchment paper–lined baking sheet. Bake for about 20 minutes or until juices run clear and instant-read thermometer inserted in thickest part of the chicken thighs registers 165°F.
  3. Meanwhile, melt butter in same skillet set over medium heat; cook leeks, garlic, thyme and remaining salt and pepper for about 5 minutes or until leeks start to soften. Stir in kale, broth, lemon juice, mustard and honey; cook for about 5 minutes or until kale is tender and most of the liquid has evaporated. Spoon onto serving platter; serve chicken over top

Tip: Substitute rosemary or sage for thyme if desired.