- 2 tablespoons extra virgin olive oil (EVOO)
- 8 pieces bone-in chicken thighs, skin removed
- Salt and pepper
- 1 large onion, quartered lengthwise, then sliced
- 3 parsnips, peeled and cut into 2-3 1-inch-long sticks, 1/2-inch wide
- 2 large carrots, peeled and cut into sticks
- 1 small bundle black kale or dinosaur kale, chopped or thinly sliced
- Freshly grated nutmeg (about 1/4 teaspoon)
- 1/4 cup grainy Dijon mustard
- 1/4 cup molasses
- 1 cup chicken stock
- Crusty bread with nuts and raisins or cranberries
- Heat 1 tablespoon EVOO in Dutch oven over medium-high heat. Season the chicken with salt and pepper, then brown until golden, 3-4 minutes on each side. Remove the chicken and add another tablespoon of EVOO to the pan, one turn of the pan.
- Add the onion, parsnips and carrots and season with salt and pepper. Cook to soften a bit, 5-6 minutes. Add the kale to the pot and wilt in, then add the nutmeg.
- Whisk the mustard, molasses and stock together in a bowl, then pour over top of the vegetables and settle the chicken back into the pot. Bring to a boil, then reduce the heat to medium-low; cover and cook for 15-20 minutes.
- Remove the lid, then remove the chicken and reserve on a plate covered with aluminum foil. Continue simmering the veggies until the liquids are thickened, about 10 minutes.
- Serve the chicken and veggies with crusty warm bread.