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Export 11 ingredients for grocery delivery
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
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