- (8 thighs) Chicken Thighs
- (12 oz. chopped) Pork Bacon (Smoked)
- (Around 8 cups) Kale
- (1 can) White Beans
- (chopped) 1 white onion
- (4 cloves, minced) Garlic
- (2 cups) Large Pastured Chicken Broth
- (1/4 cup) Dijon Mustard
- (3 Tbsp.) Unsalted Butter
- (2 tsp.) Paprika
- (2 tsp.) Tarragon
- (1/4 cup) Lemon Juice
- (2 tsp.) Sea Salt
- (1 tsp.) Black Pepper
- (1 cup) Porcini Mushrooms
Place a dutch oven over medium heat on the stove.
Chop up the bacon and cook to desired doneness. Take the bacon out and set aside.
Place the thighs in the bacon fat skin side down and season with paprika, salt and pepper. Cook until browned (around 5 minutes). Then turn and cook another 4 minutes.
While the chicken is cooking, I removed the stems from the kale and chopped the onion and garlic.
I put the kale leaves in a mixing bowl and tossed them in the lemon juice, dijon and white beans and let them meld.
Remove the chicken thighs and set aside.
Add the butter, onion, garlic and mushrooms and cook for 5 minutes. Add some of the broth part way through.
Add the kale mix to the pot and then nestle the chicken onto it.
Cook while covered for 20 minutes.
If you would like crispy chicken skin, remove the thighs from the pot and place on a baking sheet skin side up.
Broil for 5 minutes.
Place the chicken and sauce over your choice of the following...(sprinkle cooked bacon on top for texture and flavor).
I cooked quinoa and used as a base. This dish would go well with mashed potatoes or couscous also.