Skillet Chicken with Beans and Greens

Ingredients

1 tsp granulated garlic

1 tsp sea salt

½ tsp black pepper

8 chicken thighs (bone-in skin-on chicken)

1-2 Tbsp canola oil

2 large shallots, minced

¼ cup white wine

1 ¼ cups chicken stock

1 Tbsp Dijon mustard

2 Tbsp butter

2 Tbsp lemon juice

1 tsp dried tarragon

4 cups kale, stems removed, roughly chopped

1 – 398 mL can of pinto beans, drained and rinsed

5 cups of baby spinach

How to Make Skillet Chicken with Beans and Greens

Who says that on busy weeknights you can’t make an excellent-tasting meal? This quick and easy recipe gives you time to put your feet up and relax while it cooks away, making delicious tender chicken, beans, and kale. Before you know it, you have an excellent weeknight dinner that is fit for company too.

In a small bowl, mix together the granulated garlic, sea salt, and black pepper.

Pat the chicken thighs dry with a paper towel and season them on both sides with the garlic mixture.

In a large skillet with a tight-fitting lid, heat 1 Tbsp of canola oil over medium heat.

Cook the chicken by placing 4 thighs into the heated skillet, skin side down, and cook until the skin is golden brown, about 5 minutes. Flip the chicken and continue to cook the other side until browned about 3 minutes.

Transfer the browned thighs to a plate and repeat with the remaining thighs, adding more canola oil if needed.

Remove the second set of thighs and add the shallots and white wine to the pan. Cook over medium heat for 2-3 minutes, scraping up the brown bits from the pan with a wooden spoon. The wine should be evaporated in this step.

Add the chicken stock and Dijon mustard to the skillet and bring to a simmer. Continue to scrape up the brown bits from the bottom of the pan with your wooden spoon.

Simmer over medium heat until the mixture has reduced to about ¾ of a cup or close to half the volume, about 5 minutes.

Finishing This Amazing Meal

Turn the heat off and stir in the butter. Once the butter has melted, add the lemon juice and tarragon and mix to combine.

Add the chopped kale and pinto beans to the skillet, stirring to coat the kale with the sauce.

Add the chicken back to the pan, tucking it into the kale, pour in any chicken juices from the plate, and put the lid on.

Bring to a simmer and cook over low heat for 30 minutes.

After 30 minutes, add the baby spinach to the skillet, don’t stir, and cover for 2 minutes or until the spinach is slightly wilted.

Transfer to a large serving bowl or platter.

Enjoy as is with a crusty loaf of country bread for dipping or over creamy polenta or mashed potatoes.