- 2 tablespoons extra virgin olive oil (EVOO)
- 8 pieces bone-in chicken thighs, skin removed
- Salt and pepper
- 1 large onion, quartered lengthwise, then sliced
- 3 parsnips, peeled and cut into 2-3 1-inch-long sticks, 1/2-inch wide
- 2 large carrots, peeled and cut into sticks
- 1 small bundle black kale or dinosaur kale, chopped or thinly sliced
- Freshly grated nutmeg (about 1/4 teaspoon)
- 1/4 cup grainy Dijon mustard
- 1/4 cup molasses
- 1 cup chicken stock
- Crusty bread with nuts and raisins or cranberries
Heat 1 tablespoon EVOO in Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown until golden, 3-4 minutes on each side. Remove the chicken and add another tablespoon of EVOO to the pan, one turn of the pan.
Add the onion, parsnips and carrots and season with salt and pepper. Cook to soften a bit, 5-6 minutes. Add the kale to the pot and wilt in, then add the nutmeg.
Whisk the mustard, molasses and stock together in a bowl, then pour over top of the vegetables and settle the chicken back into the pot. Bring to a boil, then reduce the heat to medium-low; cover and cook for 15-20 minutes.
Remove the lid, then remove the chicken and reserve on a plate covered with aluminum foil. Continue simmering the veggies until the liquids are thickened, about 10 minutes.
Serve the chicken and veggies with crusty warm bread.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.