INGREDIENTS
2
lbs Chicken thighs, bone-in skin-on
2
Garlic cloves
2 tsp
Herbs de provence
3 cups
Kale, leaves
1/2 cup
Chicken stock
1/3 cup
Dijon mustard
1 tbsp
Lemon juice, fresh
1 tsp
Black pepper, freshly cracked
1
Kosher salt
1/2 tsp
Red pepper
2 tbsp
Olive oil, extra-virgin