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1
Preheat oven to 350 F.
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2
Liberally season the chicken with salt and pepper.
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3
In a large Dutch oven (or other oven proof pot with a lid), heat olive oil to medium.
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4
In batches, brown the chicken pieces on both sides and transfer to a plate.
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5
The chicken doesnt have to be fully cooked at this point, just nicely browned on both sides.
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6
Discard all but 1 tablespoon of the leftover grease.
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7
Add the onions into the Dutch oven and cook until they have softened and are translucent.
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8
Add the garlic, chili flakes and sage and saute for an additional minute.
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9
Pour in the wine and with a wooden spoon, scrape the brown bits from the bottom of the pot.
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10
Continue cooking until the wine has reduced by half.
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11
Pour in the chicken stock and bring to a boil.
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12
Return the chicken to the pot with the skin side up.
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13
Place the lid on and transfer to the oven.
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14
Bake for 25 minutes then remove from the oven.
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15
Carefully remove the lid and use a spoon to skim off and discard any excess fat and grease.
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16
Add the kale and chickpeas to the pot, cover with the lid, and place it back into the oven.
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17
Continue cooking for 5-10 minutes until the meat is tender and pulls away from the bone.
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18
Remove the pot from the oven.
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19
Taste the broth and adjust for seasonings as needed.
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20
Squeeze the fresh lemon juice over the dish and serve warm.
