The Times - Serving Waitsburg, Dayton and the Touchet Valley

After an abnormally mild start to winter, frigid and snowy weather is finally on its way. In preparation I have been stocking up the pantry and pulling out my coziest recipes. This lovely one-pot dish has flavorful chicken thighs braised with nutrient-rich kale and cannellini white beans. Seasoned brightly with rosemary and lemon, the braising liquid fills the house with lovely aromas as the pot gently simmers. A wonderful way to warm up during the coming chill.

Ingredients:

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon sea salt

½ teaspoon fresh ground black pepper

6 to 8 bone-in, skin-on chicken thighs (about 3 pounds)

½ cup chopped shallot

2 to 3 cloves garlic, peeled and cut in half

1 ½ cups chicken broth

1 tablespoon Dijon mustard

2 tablespoons salted butter, cold

2 tablespoons fresh squeezed lemon juice

1 tablespoon fresh rosemary, chopped

¼ cup capers, drained

10 cups kale, about 2 bunches, stemmed and roughly chopped

1 (14 ½-ounce) can white cannellini beans, drained and rinsed

Directions:

In a large skillet or Dutch-oven with a tight-fitting lid, heat the olive oil over medium-high heat.

Meanwhile, combine the paprika, sea salt, and black pepper in a small bowl. Rinse and trim the chicken thighs then pat dry with paper towels. Season both sides generously with the spice mixture. You might not use all the spice mix depending on the size of the chicken thighs. Working in batches, place the thighs skin side down into the hot pan. Cook until the skins are golden brown and crisp, about 4 to 5 minutes. Flip and continue to cook until the other side is just browned, about another 3 minutes. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and add the shallots to the same pan. Cook, stirring often, until just tender, about 3 to 4 minutes. Add the garlic halves and cook until fragrant, about another minute. Next, add 1 cup of the chicken stock to the shallots with the mustard. Bring liquid to a simmer, stirring and scraping up any browned bits from the bottom of the pan. Reduce heat to medium-low and continue to cook until the sauce reduces by half and thickens slightly, about 5 minutes. Take the pan off the heat and slowly whisk the cold butter into the sauce. When the butter is fully incorporated, stir in the lemon juice, rosemary, and capers. Taste for seasoning, adding more salt or pepper as needed.

Return the pan to medium heat then add the kale and white beans, tossing to totally coat with the sauce. Arrange the chicken over the top of the kale, skin side up, along with any accumulated juices from the plate. Pour the remaining ½ cup of chicken stock and bring to a simmer. Cover pan and lower heat to low. Cook until the chicken is cooked through and tender, about 35 to 45 minutes. A thermometer should read 170 degrees in the thickest thigh. Around ten minutes before the chicken is done start preheating the oven broiler. When the chicken is done, remove the lid and set under the broiler to crisp up the skin, about 3 minutes.

Notes:

This recipe is great made with Italian lacinato kale or curly kale. Look for white cannellini beans which are also called white kidney beans. Smaller white navy beans would also work perfectly.

Serve this homey dish with a side of mashed potatoes or creamy polenta.

Enjoy.