Step 1

Preheat oven to 425 degrees F.

Step 2

Heat the oil in a large cast-iron skillet over medium-high heat. Pat the chicken dry with paper towels (this is important so that the skin will brown instead of steam), and place skin side down in the pan. Cook until golden brown and crispy (but still raw in the middle), about 7 to 9 minutes, then transfer to a plate and season with salt and pepper.

Step 3

Remove all but a thin layer of the oil in the skillet. Still on medium-high heat, add the shallots and stir until soft and beginning to brown, 2 to 3 minutes.

Step 4

Stir in the garlic and mustards, then pour in the wine and cook until it reduces by half, another 2 to 3 minutes.

Step 5

Pour in the broth, add the chicken back in with skin side up, and place in the oven (uncovered) until the chicken is done all the way through (165 degrees F internal temp), 15 to 20 minutes.

Step 6

Remove from oven and once again, remove the chicken from the skillet. Stir in the kale, herbs, cream, and parmesan. Bring to a light boil and stir until the sauce is smooth and the kale is wilted, 1 to 2 minutes.

Step 7

Season with more salt and pepper (to taste), add the chicken back in (skin side up), spoon some sauce over top, and serve. Tastes great over mashed potatoes.