WHAT IS HEAVY CREAM?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

Ingridients:

1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 large shallots, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary
2 tablespoons all-purpose flour
3 cups chicken stock
1 ½ teaspoons Dijon mustard
1 cup orzo pasta
1 bunch kale, stems removed and leaves torn into bite-sized pieces
⅓ cup freshly grated Parmesan
¼ cup heavy cream
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest

Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.
Serve immediately.