Braised Chicken Thighs and Greens

Mrs. Vino’s loves unsual greens: mustard, chard, kale, etc. These have been incredibly fun to play with in the kitchen. They are so good for you, AND so delicious. Here is one of my favorite easy half-hour healthy recipes!  Make and serve this with a light, dry red like Morovino Sangiovese or Barbera.

6 chicken thighs, bone in, but skin removed
1 bunch greens (Kale, Chard, Mustard Greens), roughly chopped
2c. low fat chicken broth
½ c. red wine like Morovino Sangiovese
2 cloves garlic, chopped
3 bay leaves
1/4 t. red pepper flakes
Salt and pepper to taste

In a small skillet, put the chicken broth, garlic, bay leaves, red wine and red pepper flake. Bring to a simmer over low/medium-low heat. Add the lentils, then the chicken thighs on top of them and cover tightly. Simmer the chicken thighs in the broth mixture for about 25 minutes. Remove the chicken thighs to a pyrex dish and put in a 250 degree oven to keep warm. Add the greens (if you haven’t tried mustard greens before, this is a GREAT recipe for them)to the braising liquid. Cover and simmer for 5-6 minutes or until tender (some greens will cook faster than others).

When the greens are done, fish out the bay leaves and garlic, then add the Dijon mustard to the greens and braising liquid. Turn the heat up a bit and let the sauce reduce until it is slightly thickened. To serve, put a heaping helping of greens and lentils on the plate and top with 3 chicken thighs mmmmm.

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