- 2 lb. skinless boneless chicken thighs cubed
- 1 tsp. kosher salt plus more to taste
- 1 tsp. black pepper plus more to taste
- 1 tbsp. olive oil
- 3 large celery stalks sliced 1/4 inch thick
- 2 large carrots sliced 1/4 inch thick
- 1 garlic clove finely chopped
- 1 onion chopped
- 2 tsp. finely chopped fresh rosemary
- 2 tsp. finely chopped fresh sage
- 2 tsp. finely chopped fresh thyme
- 1/2 c. white wine or low-sodium chicken broth
- 4 c. low-sodium chicken broth
- 1 c. uncooked wild rice not quick-cooking
- 1 bay leaf
- 2 tbsp. salted butter at room temperature
- 2 tbsp. all-purpose flour
- 1/2 bunch kale leaves torn into bite-size pieces (about 4 cups)
- 1/2 cup fat free milk
- 1 tbsp. fresh lemon juice
- Season the chicken with 1 teaspoon each salt and pepper. Add the olive oil to a dutch oven and cook until browned. Remove the chicken to a plate.
- Add the celery, carrots, garlic, onion, rosemary, sage and thyme to the pot and cook, stirring, for 1 minute. Add the wine and stir, scraping up the bottom of the pot. Cook until the wine is reduced by at least half, about 2 minutes. Add the broth, rice and 1⁄2 cup water and stir.
- Add the chicken and any juices from the plate; add the bay leaf. Bring to a boil and simmer for 15 minutes.
- Meanwhile, in a small bowl, mash together the butter and flour with a fork to make a paste.
- Add the butter mixture, stirring to thicken. Add the kale and cook 2 minutes. Stir in the milk and bring to a simmer. Just before serving, remove the bay leaf, add the lemon juice and stir. Season with salt and pepper.
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