Step 1

In a large skillet or braiser with a tight fitting lid heat 1 tablespoon of olive oil over medium/high heat.

Step 2

In a small bowl mix together paprika, salt and pepper. Pat the chicken thighs dry and season them generously with the paprika mixture.

Step 3

Place the thighs, 4 at a time, skin side down into the pan. Allow the skin to brown (about 4-5 minutes) then flip them and continue to cook for 3 more minutes.

Step 4

Remove from pan, set aside. Repeat the process with the remaining thighs. Once the chicken has been removed, add the shallots to the pan and cook over medium heat until just tender.

Step 5

Add 1 cup of the chicken stock to the pan along with the dijon mustard. Bring to a simmer, stirring to scrape up brown bits and incorporate ingredients. Continue simmering until sauce reduces to about 1 cup and thickens enough to lightly coat the back of a wooden spoon. Remove from heat and slowly whisk in cold butter. At the is point the sauce will begin to thicken like the photos show above. Once the butter is incorporated add lemon juice, capers and tarragon.

Step 6

Add the kale and white beans to the pan and toss until greens are lightly coated with the sauce. Add the chicken back to the pan, tucking each thigh into the greens.

Step 7

Drizzle the remaining broth over the entire dish, cover and return to low heat. Braise the mixture over low heat for 30 minutes. While the dish is just fine as is, we like our skin a little crispy.