Chicken, Mushroom & Kale Mustard Stew

Ingredients

• 5 1/2 oz (150 g) chicken thigh
• 1 tbsp (15 ml) extra-virgin olive oil
• 7 oz (200 g) mushrooms
• 1 oz (30 g) carrot, diced
• 1 3/4 oz (50 g) celery, diced
• 2 (6 g) garlic cloves, minced
• 5 1/2 oz (150 g) kale
• 1/2 cup (120 ml) low-sodium chicken broth
• 1 tsp (5 g) dijon mustard
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (3 g) fresh dill
• 1 oz (30 g) romaine leaves

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Method

1. Brown the chicken thigh in 2 cm pieces in the olive oil over medium-high heat 4 minutes, until golden; lift out.
2. Add the mushrooms in one layer over a high heat and leave 5 minutes, until golden; stirred early they steam.
3. Add the carrot and celery 4 minutes, then the garlic 30 seconds.
4. Return the chicken, pour in the broth and simmer 7 minutes, until the chicken reads 165°F (74°C), the kale the last 4.
5. Off the heat work in the dijon mustard, then the lemon juice, and scatter the dill. Keeps four days or freezes three months; stir fresh mustard in when reheating. Pile onto romaine torn cold.