Chicken with Mushrooms and Kale

Not the usual breast of chicken, this recipe uses chicken legs in a piccata style sauce for an easy but impressive dish. This darker sauce was achieved with the addition of some red wine, but you can make it with a lighter sauce using white wine if you prefer.

Ingredients:

3 chicken legs, split

salt and pepper to taste

2 tbsps olive oil

2 tbsps butter (divided)

1 1/2 cups thick sliced mushrooms

1 tbsp minced garlic

1 cup chicken broth

1/2 cup fresh lemon juice

zest of 1 lemon

3 tsps capers with some of the brine

1-2 cups baby kale

1/4 cup red (or white) wine

First off, I have to say that I'm totally amazed that I could still pick kale from my garden in December! Just had to brush a little snow off it.

Start by heating the olive oil and 1 tbsp butter on medium high heat in a large skillet. Salt and pepper the chicken then place in the skillet to brown on one side for 5 minutes. Then turn them over, salt and pepper again, and brown another 6-7 minutes. Remove to a plate.

To the same skillet add the mushrooms and brown for 2 minutes, then add the garlic for 1 minute longer.

Add the rest of the ingredients (except the kale and wine) along with the remaining 1 tbsp of butter. De-glaze, scraping up the brown bits from the bottom of the pan.

Heat to a simmer and nestle the chicken legs into the sauce. Cook for 15 minutes, spooning the juices over now and then.

Next add those tender baby kale leaves and cook another 10 minutes. Finally add the wine and simmer for 5 minutes.

Ready to serve. Goes well with a nice wild rice mix.