Crispy Chicken Thighs with Kale, Apricots, and Olives
A flavorful one-pan dish featuring crispy-skinned chicken thighs served on a bed of wilted kale with sweet dried apricots and briny green olives. The combination creates a perfect balance of sweet, salty, and savory flavors.
Ingredients
- •8 pieces small bone-in, skin-on chicken thighs (about 2 pounds total)
- •1½ teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •2 tablespoons extra-virgin olive oil
- •1 cup dried apricots
- •¼ cup white wine vinegar
- •4 cloves garlic
- •2 bunches curly kale
- •1 cup mild green olives
- •¼ teaspoon crushed red pepper flakes
- •½ cup dry white wine
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
5 min
- 3.
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.)
3 min
- 4.
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.
15 min
