Chicken Marbella & a side of Kale Salad with Lemon Vinaigrette

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.