• 2 tablespoons all-purpose flour (or brown rice flour/gluten-free all purpose flour)
• 2 cups kale or spinach (chopped)
Steps
Step 1In a small bowl, combine the Dijon mustard, lemon juice, garlic, herbs and red pepper. Reserve the heavy cream and chicken broth.
Step 2Pat the chicken thighs as dry as possible with paper towels (this will help crisp up the skin). Season the chicken generously on both sides with salt and pepper.
Step 3Place a large (12-inch) non-stick saute pan over medium-high heat. Add the oil and heat until the surface is shimmering. Arrange the chicken pieces skin-side down in the pan and cook without moving them, until the skin turns golden brown, 5-7 minutes. Turn the chicken over and cook 2 minutes on the other side. Remove the chicken from the pan to a large plate. Note: Brown the chicken in two batches if the chicken seems crowded in the pan.
Step 4Add the onion to the fat in the pan, and cook about 2 minutes, stirring, until softened. Pour in ¼ cup of chicken broth, scraping up the browned bits from the pan with a wooden spoon or spatula. Sprinkle the flour over the onions and stir it in, just until it starts to thicken.
Step 5Stir in the Dijon mixture and remaining ½ cup broth. Add the chicken back to the pan, skin-side up. Cover the pan, lower the heat and cook 15 minutes, adjusting the heat as necessary to maintain a gentle simmer (not boiling).
Step 6Uncover the pan. Pour the cream around the chicken pieces, and scatter the kale or spinach leaves over the top. Bring back to a simmer, then cover the pan and cook about 5 more minutes, until the kale is wilted and the chicken is cooked through (no longer pink at the bone).
Step 7Serve the chicken with the pan juices spooned over. Enjoy!
