Ingredients

6 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 large shallot, sliced

2 cups chicken broth, divided

2 tablespoons fresh lemon juice

4 tablespoons Kerrygold® Salted Butter

8 cups chopped fresh kale

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Directions

Pat the chicken thighs dry and generously season with salt and pepper.
Heat olive oil in a braising pan over medium heat until oil is hot.
Place chicken thighs skin side down in pan and cook until skins are browned and crisp, about 5 minutes. Flip and cook for an additional 3 minutes. Remove chicken from pan and keep warm.
Add shallots to pan and cook for 2 minutes or until tender.
Add 1 ½ cups broth and lemon juice to the shallots in pan and cook until the sauce is slightly thickened, about 5 minutes. Remove pan from heat and whisk butter into sauce.
Return pan to medium heat, add kale and stir until cooked down. Return chicken to the pan and pour remaining ½ cup chicken broth over the top. Reduce heat to low, cover and cook for another 20 minutes or until chicken is cooked through.
Remove from heat and serve immediately.