Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack 1 lb (about 3–4 thighs) $2.79/lb
• Organic Leeks (2–3 per bunch) 1 large leek $3.99/lb
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 8 oz (about 2 cups) $1.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz $3.99 (8 oz)
• Organic Kale 4 oz (about 3 packed cups), chopped $2.79/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Pantry: olive oil, chicken stock or water + bouillon, Dijon mustard (optional), lemon, thyme (dried), salt, black pepper as needed

Instructions

1. Prep: Trim and slice 1 large leek (white and light green parts) into half-moons; rinse well to remove grit. Slice 8 oz mushrooms. Chop 4 oz kale. Mince 2 garlic cloves. Pat dry 1 lb chicken thighs; season with 1 tsp salt and 1/2 tsp black pepper.
2. Sear chicken (stove): Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high. Sear the 1 lb chicken thighs until golden, 3–4 minutes per side. Move to a plate.
3. Build the braise (stove): Lower heat to medium. Add sliced leek with a pinch of salt; cook 3–4 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add 8 oz mushrooms and cook until they give up moisture and begin to brown, 5–7 minutes.
4. Simmer: Add 8 oz baby carrots, 1 1/2 cups chicken stock (or water + bouillon), 1/2 tsp dried thyme, and (optional) 1 tsp Dijon. Nestle the seared chicken thighs back in. Cover and simmer gently 15–20 minutes, until chicken is cooked through (165°F) and carrots are tender.
5. Finish with kale + lemon: Stir in chopped kale (about 4 oz) and simmer 2–3 minutes until just wilted. Squeeze in 1–2 tsp lemon juice; taste and adjust salt/pepper.
6. Serve: Bowl up the chicken and vegetables with plenty of broth. (If you want a starch: serve with crusty bread or cooked rice—optional, not required.)