Chicken Thighs With Kale Food

CRISPY CHICKEN THIGHS WITH KALE, APRICOTS, AND OLIVES

Crispy Chicken Thighs with Kale, Apricots, and Olives image

While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.

Provided by Anna Stockwell

Categories Chicken Apricot Vinegar Garlic Kale Olive White Wine Dinner Winter Braise Wheat/Gluten-Free Dairy Free

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 small bone-in, skin-on chicken thighs (about 2 pounds total)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup dried apricots, halved lengthwise
1/4 cup white wine vinegar
4 garlic cloves, thinly sliced
2 bunches curly kale, stems removed, leaves torn into pieces
1 cup mild green olives, such as Castelvetrano, crushed, pitted, torn in half
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup dry white wine

Steps:

Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12-15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.
Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.
Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)
Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.

ROASTED CHICKEN LEGS WITH POTATOES AND KALE

Roasted Chicken Legs With Potatoes and Kale image

This is my favorite kind of food ... simple ingredients, simple preparation, total comfort flavor. Recipe is from Food and Wine.

Provided by Pinay0618

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs kale, stems and inner ribs removed
1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra virgin olive oil
salt & freshly ground black pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
lemon wedge, for serving

Steps:

Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Nutrition Facts : Calories 495, Fat 27.7, SaturatedFat 6.7, Cholesterol 138.6, Sodium 172.9, Carbohydrate 27.1, Fiber 3.6, Sugar 1.4, Protein 34.9

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