Braised Chicken Thighs with Spicy Kale
A recipe borrowed from a good friend of Symon’s, this tasty concoction features everyone’s favorite green kale, which many are referring to as “the new bacon.” (serves 6)
- Kosher salt
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 cups thinly sliced red onions
- 2 cups large-diced peeled carrots
- 1 jalapeño, sliced into rings
- 4 garlic cloves, sliced
- 11⁄2 cups dry white wine
- 1 (12-ounce) can crushed San Marzano tomatoes
- 2 bay leaves, fresh or dried
- 2 pounds kale, roughly chopped
- 1⁄2 cup toasted fresh bread crumbs
- Grated zest of 2 lemons
- 1⁄2 cup chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- Preheat the oven to 375°F.
- In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the chicken skin-side-down into the pot. Cook for 3 to 4 minutes, until the chicken is well browned. Flip the pieces and cook for 3 to 4 minutes to brown the other sides. Remove the chicken from the pot and set aside on a plate.
- Add the onions and a good pinch of salt to the pot and cook for 1 minute. Add the carrots, jalapeño, and garlic and cook for 2 minutes. Pour in the wine and scrape up the tasty browned bits from the bottom of the pan using a wooden spoon. Cook for about 4 minutes, or until the wine is reduced by half. Add the tomatoes and bay leaves and bring to a simmer.
- Adjust for seasoning, adding salt if needed, and then add the kale. Cover the pot and cook for 5 minutes. Remove the lid and stir. Put the chicken thighs on top of the kale, put the lid back on, and put in the oven for 20 minutes, until the chicken is cooked through.
- Meanwhile, in a small bowl, combine the bread crumbs, lemon zest, parsley, and extra-virgin olive oil.
- Remove the chicken from the oven and discard the bay leaves. Top the chicken with the bread crumb mixture. Serve family-style right from the pot.