This recipe by Dina Cheney was originally published in “Clean Eating” magazine on November 20, 2016. It’s a hearty main dish for a fall evening, full of flavor and very colorful.
Prep time: 30 minutes
Cook time: 30 minutes
3 Tablespoons white Whole-wheat flour or Whole-wheat flour
1/2 teaspoon Sea salt, divided
1/4 teaspoon ground Coriander
1/8 teaspoon ground Black pepper
1 pound bone-in, skin-on Chicken thighs, skin removed and flesh patted dry
1 teaspoon extra-virgin Olive oil (Note from Dee: Add more at your discretion if you need it–I did!)
2 Carrots, diced
2 Parsnips, diced
1/2 Red onion, diced
1 Tablespoon Dijon mustard
1 cup 100% Apple cider
1 cup low-sodium Chicken broth
2 cups chopped Kale, thick stems removed
1. In a large bowl, combine flour, 1/4 teaspoon salt, coriander and pepper. Dredge chicken in mixture, turning to coat. Reserve remaining flour mixture.
2. In a wide, deep nonstick skillet on medium, heat oil. Add chicken and sear, turning once, until golden brown, 9 to 10 minutes. Transfer to a plate and set aside.
3. To skillet (still on medium), add carrots, parsnips, onion and remaining 1/4 teaspoon salt and cook, stirring often, until softened, about 8 minutes. Add Dijon mustard and reserved flour mixture and cook, stirring, for 1 minute.
4. Increase heat to medium-high and stir in apple cider, scraping up browned bits from bottom of skillet. Bring to a simmer and cook for 2 minutes.
5. Add broth and bring to a boil. Return chicken and any juices to skillet, cover and reduce heat to low.
6. Simmer gently until chicken is cooked through, about 30 minutes. Turn chicken and stir in kale.
7. Simmer gently until kale is wilted, about 4 minutes.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...