Lemon & Sage Braised Chicken Thighs with Kale & Warm Sweet Potato Salad


November 18, 2016 By:
Tagged: Lemon Lemon. Dinner Dinner. Stovetop Stovetop. Chicken Chicken. Our Brands Our Brands. Kale Kale. Salads Salads. Potatoes Potatoes. Potato Salad Potato Salad. Chicken Thighs Chicken Thighs. Kale Kale. Entrees Entrees. Garlic Garlic. Chicken Chicken. Lemon Lemon. Potatoes Potatoes. Food Lion Food Lion.
Prep:
10 minutes
Cook:
35 minutes
Serves:
4 servings
This delicious warm salad features sweet potatoes and kale in an unexpectedly, perfect combination.

Ingredients

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Directions

  1. Bring sweet potato chunks to a boil and cook until tender, about 9 - 10 minutes. While sweet potatoes are simmering, whisk together mayonnaise, Dijon mustard and honey. Drain potatoes well and toss, while warm, with Dijon mustard dressing. Set aside.
  2. Heat 2 tablespoons butter in a large sauté pan over medium heat. Once the butter froths, add in garlic and cook for 1 minute then add in chopped kale. Sauté, stirring often until just wilted and bright green, about 4-5 minutes. Season with salt and set aside.
  3. Wipe out the sauté pan and set back over medium heat. Add in 2 tablespoons butter or oil, season the chicken thighs with salt and dredge in flour. Cook thighs on one side for about 5 minutes then flip over and cook an additional 5 minutes then add in chicken broth, lemon juice and sage, bring to a bubble, reduce heat to medium-low, cover (with lid cracked) and continue gently braising chicken for 10 minutes longer.
  4. Arrange warm potato salad on a platter, followed by kale and finally chicken thighs. Serve at once.