Ingredients
- 1 lb bone-in chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp avocado oil
- 1 cup organic chicken broth
- ¼ cup dry white wine (or use chicken broth)
- 2 Tbsp raw honey
- 1 clove garlic, minced
- 1 Tbsp arrowroot
- ½ cup pitted prunes
- ¼ cup green olives
- 2 Tbsp capers
- 1 tsp fresh thyme leaves
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp garlic salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby kale-spinach mix
Instructions
Preheat oven to 400°F. Sprinkle chicken with salt and pepper. Cook in hot oil in a cast-iron or ovenproof skillet over medium-high heat 2 to 3 minutes per side or until browned. Meanwhile, whisk together broth, wine, honey, garlic, and arrowroot in a small bowl. Add broth mixture, prunes, olives, and capers to skillet; bring to a boil. Stir in thyme. Cover with lid or foil, and cook 30 to 35 minutes or until chicken is done.
Combine oil, lemon juice, zest, garlic salt, and pepper in a bowl. Add kale mix, and toss.
