ONE-POT BRAISED CHICKEN THIGHS

Pat chicken thighs dry and season generously with Onion Garlic & Herb Seasoning. In a large skillet, heat 1 tablespoon olive oil over medium/high heat. Place the thighs, 4 at a time, skin side down into the pan. Cook until skins are golden brown and crisp, about 5 minutes. Flip and continue to cook about 3 more minutes. Transfer chicken to a plate and repeat with remaining chicken thighs.In the same pan add the shallot and cook over medium heat, stirring often, until tender, about 4 minutes. Add 1 cup of the chicken broth and the Dijon mustard. Bring to a simmer, stirring and scraping up the brown bits from the pan. Simmer on medium-low until sauce reduces to about 1 cup and thickens enough to lightly coat the back of a spoon, about 5 minutes.Remove from heat and slowly whisk in cold butter, then stir in the lemon juice and rosemary. Add the chili peppers, kale and beans to the pan and toss until greens are lightly coated with sauce. Add the chicken back to the pan, tucking each thigh into the greens. Drizzle the remaining broth over the entire dish, bring to a simmer, cover and cook on low heat for 30 minutes. Serve with mashed potatoes or creamy polenta.

Optional: for extra crispy skins, remove the lid and place the oven-safe pan under the broiler on the centre rack for up to 3 minutes, until crisp. Watch carefully so they don’t burn.