- 10 minutes
- 35 minutes
- 4 servings
- 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.
- 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.
- 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.
- Arrange warm potato salad on a platter, followed by kale and finally chicken thighs. Serve at once.