Crispy Chicken Thighs With Kale, Apricots, And Olives Recipe

Name: Crispy Chicken Thighs With Kale, Apricots, And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place a rack in top of oven; preheat to 400u00b0F. 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.
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.
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.)
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.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Crispy Chicken Thighs With Kale, Apricots, And Olives falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Chicken Thighs With Kale, Apricots, And Olives

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