INGREDIENTS
1 1/2 lb
chicken thighs
1 serving
kosher salt and pepper
2 tbsp
butter
2 larges
shallots
3 cloves
garlic
2 tsp
thyme leaves
1 tsp
rosemary
2 tbsp
flour
3 cups
chicken stock
1 1/2 tsp
dijon mustard
1 cup
orzo pasta
1 bunch
kale
1/3 cup
parmesan
1/4 cup
heavy cream
1 tbsp
lemon juice
1 tsp
lemon zest