Braised Chicken Thighs with Kale
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
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.
