Braised Chicken Thighs and Greens

During the winter season, Mrs. Vino's Cal Poly Organic Farm produce box has contained lots and lots of unsual greens: mustard, chard, kale, etc. These have been incredibly fun to play with in the kitchen. They are so good for you, AND so delicious. Here is one of my favorite easy half-hour healthy recipes!

6 chicken thighs, bone in, but skin removed
1 bunch greens, roughly chopped
1 c. low fat chicken broth
2 cloves garlic, peeled and split down the middle
3 bay leaves
1/4 t. red pepper flakes
2 heaping tablespoons grainy Dijon mustard (like Maille)

In a small skillet, put the chicken broth, garlic, bay leaves and red pepper flake. Bring to a simmer over low/medium-low heat. Add the chicken thighs and cover tightly. Simmer the chicken thighs in the broth mixture for about 25 minutes. Remove the chicken thighs to a pyrex dish and put in a 250 degree oven to keep warm. Add the greens (if you haven't tried mustard greens before, this is a GREAT recipe for them)to the braising liquid. Cover and simmer for 5-6 minutes or until tender (some greens will cook faster than others).

When the greens are done, fish out the bay leaves and garlic, then add the Dijon mustard to the greens and braising liquid. Turn the heat up a bit and let the sauce reduce until it is slightly thickened. To serve, put a heaping helping of greens on the plate, top with 3 chicken thighs and pour the sauce over the top. Mmmmmmmmm. Serve with crusty french bread.