One-Pan Chicken with Mushrooms and Kale

• 1 kg Chicken Thigh, boneless, skinless
• 200 g Mushroom, sliced
• 200 g Kale
• 1 Onion, diced
• 3 Garlic, minced
• 1 tbsp Olive Oil
• 250 ml Chicken Stock
• 1 tbsp Wholegrain Mustard
• 1 tsp Dried Thyme
• 1 tsp Dried Sage
• 1 tsp Paprika
• Lemon Juice squeeze
• 1 Red Chilli, finely chopped, to garnish

Instructions

1. 1
   Heat a large pan over medium-high heat with a splash of olive oil. Season the chicken thighs with salt and black pepper. Sear for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
2. 2
   In the same pan, add the mushrooms. Cook for 3 minutes without stirring to get a nice brown crust, then stir until softened. Add the dried thyme, dried sage, and paprika, stirring to combine.
3. 3
   Add the onion and garlic to the pan, sautéing for 3-4 minutes until softened and fragrant.
4. 4
   Pour in the chicken stock and wholegrain mustard, scraping up any brown bits from the bottom of the pan. Stir and bring to a gentle simmer. Return the chicken (and any resting juices) to the pan.
5. 5
   Add the kale to the pan and cover with a lid. Leave for 2 minutes to allow the kale to steam and wilt down.
6. 6
   Remove the lid and mix everything together for 1-2 minutes until the sauce thickens slightly. Finish with a squeeze of lemon juice. Serve scattered with the finely chopped red chilli.