1 bunch dino kale, chopped (thick part of rib removed)
¼ cup white wine
1 14 oz. can diced tomatoes
⅓ cup sun dried tomatoes
Handful of arugula
Instructions
Season both sides of the chicken thighs with dried basil, oregano, thyme, salt and pepper.
Heat sun dried tomato oil and olive oil in a pan over medium-high heat. Add chicken thighs and cook for about 3 minutes on each side creating a golden crust.
Remove the chicken from the pan and set aside. It will not be cooked all the way through yet, just seared on the outside.