Creamy Garlic and Kale Chicken Thighs

creamy garlic and kale chicken thighs

(chicken) thigh master

Ingredients:

• 4 chicken thighs (preferably bone-in and skin-on)

• Salt and pepper, to taste

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 10-15 garlic cloves, crushed & peeled but left whole

• 1 cup chicken stock

• 1/2 cup heavy cream

• 1/4 cup dry white wine (I used Sauvignon blanc)

• 1/2 lemon, juiced

• 1 cup kale, roughly chopped & stems removed

Preparation:

1. Season chicken thighs on both sides with salt and pepper.

2. Add butter and oil to a large heavy bottomed pan or cast iron skillet over medium heat.

3. Once butter is melted and oil is glistening, sear the chicken on both sides to form a golden brown crust and cook through a bit, about 4 minutes on each side. You will be cooking the chicken more later so it doesn’t have to finish cooking completely!

4. Remove the chicken from the pan and set aside. Don’t clean the pan!

5. Return the same pan to medium heat and add in the garlic cloves. Cook, stirring the garlic for a couple of minutes to soften the garlic and scrape up chicken bits from the bottom of the pan. This will add lots of flavor to your sauce!

6. Once garlic is fragrant, pour in the chicken stock, heavy cream, and white wine. Stir to combine and continue to scrape up the bits of chicken at the bottom of the pan.

7. Squeeze in lemon juice and stir again, allow the sauce to simmer for a few minutes to thicken.

8. Add the chicken thighs back into the pan with the sauce to finish cooking.

9. Once done, add the kale into the pan. I squeezed the kale in-between the pieces of chicken to cook in the sauce.

10. Enjoy!