Kale and Mustard Chicken

 Kale and Mustard Chicken

 2 Servings | 10-minute Prep Time | 1-hour and 30-minute Cook Time

Ingredients 

2 Large Boneless, Skinless Chicken Breasts 

1½ c. Chicken Stock 

2 Tbsp. Dijon Mustard

1 Tbsp. Grain Mustard 

3 Fresh Garlic Cloves, peeled and minced 

1 Shallot, peeled and finely diced 

1 Tbsp. Capers, drained 

½  Bunch Dinosaur Kale, thick ribs trimmed off and leaves cut into 1 inch strips

Salt

Pepper 

Olive oil 

Instructions

Pat the chicken dry.  

Season the chicken with olive oil, salt, and pepper. 

Add olive oil to a medium sized frypan and heat over medium-hight. 

Brown the chicken, about 3 minutes on each side. 

Transfer the chicken to the slow cooker. 

Whisk together the stock, mustards, garlic, shallots, salt, and pepper. Pour over the chicken. 

Cook on low for 1½ hours - 2 hours, checking the temperature of the chicken around 1 hour. 

Add the kale and capers during the last 30 minutes of cooking. 

Remove the chicken and kale from the slow cooker. 

Serve with roasted red potatoes and parsnips.