Step 1

In a large skillet or braiser with a tight fitting lid heat 1 tablespoon of the olive oil over medium/high heat.In a small bowl mix together paprika, salt and pepper

Step 2

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

Step 3

Cook until skins are golden brown and crisp, about 5 minutes

Step 4

Flip and continue to cook until the other side is just browned, about 3 more minutes

Step 5

Transfer chicken to a plate and repeat with remaining chicken thighs

Step 6

In the same pan add the shallots and cook over medium heat, stirring often, until just tender, about 4 minutes

Step 7

Add 1 cup of the chicken stock to the pan along with the dijon mustard

Step 8

Bring liquid to a simmer, stirring and scraping up brown bits with a wooden spoon

Step 9

Allow to simmer on medium low heat until sauce reduces to about 1 cup and thickens enough to lightly coat the back of a wooden spoon, about 5 minutes

Step 10

Remove from heat and slowly whisk in cold butter

Step 11

Once the butter is incorporated, stir in the lemon juice, capers and tarragon.Add the kale and white beans to the pan and toss until greens are lightly coated with the sauce

Step 12

Add the chicken back to the pan, tucking each thigh into the greens.Drizzle the remaining broth over the entire dish, bring to a simmer, cover and cook on low heat for 30 minutes

Step 13

Remove from heat, transfer to a large serving platter and serve as is or over mashed potatoes or a bed of creamy polenta

Step 14

Enjoy!If you want to take the extra step for good crispy skins, remove the lid and place the entire dish under the broiler on the center rack for 3 minutes, or until skins start to bubble