Creamy Chicken & Mushrooms with Kale

This is a nice saucy chicken recipe that we had for dinner after a day of rain, sleet and snow. Yes, it's that time of year. The suburbs got more snow than we did here in the city which is fine with me. The grandkids had a very fun time with it.

Me? I like the snow just fine as long as I don't have to drive in it with all the hills around here. To be perfectly honest, I'm just happy staying warm and toasty inside making Christmas cookies or thinking about the next thing to cook for dinner. If it's not soup or stew, then it has to be something with lots of sauce. I got this recipe from Hannah Freese, RD; Bruce added a baked potato to his plate that was prefect for soaking up all the sauce because it is so tasty. I wanted to make this recipe because it included kale. I'm not much of a kale connoisseur so usually avoid it but it's so full of nutrition (being a "super food") that I do try to find recipes that I might like. And this is one of those recipes. I bought the kale in a big tub already washed and ready to go so that made it easy. And it was perfect with the sauce. The sauce is made with coconut milk, broth and a little oregano for a touch of an aromatic flavoring. Also, the juices from the chicken are in the sauce making you want to lick your plate clean. I increased the recipe from the original because we like leftovers and plus I didn't want leftover coconut milk or broth sitting in the fridge.

Serves 4

1 Tbsp. olive oil
3 pounds chicken thighs with bone and skin-on or 6 chicken thighs

3 cups mushrooms, sliced

1 Tbsp. oregano, dried

2 cups chicken broth

1 can canned coconut milk

3 ounces brie or cream cheese, sliced-up

4 cups baby kale

1. Preheat oven to 375 degree F.

2. Pat dry chicken and season with salt and pepper. Heat the oil in large oven proof skillet over medium-high heat. Once hot, add the chicken and sear both sides until golden brown, about three minutes per side. Remove chicken from the pan.

3. In the same pan, add the mushrooms. Cook until cooked through and soft.

4. Add the oregano and cook for two more minutes.

5. Add the broth and scrape the bottom of the pan. Cook for three minutes, until slightly reduced, then pour in the coconut milk and stir in the brie or cream cheese.

6. Add the kale and stir around until wilted.

7. Add the chicken and bake in the oven for 20 minutes or until the chicken is cooked through.

8. Divide evenly between plates and enjoy!

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