Citrus-Braised Chicken Thighs with Garlicky Kale
Ingredients
- 4chicken thighs (bone-in, skin-on)
- ·kosher salt
- ·black pepper
- 2 tablespoonsolive oil
- 6 clovesgarlic
- 1 poundkale
- 2lemon
- 1orange
- 1 cupchicken broth
- 4 sprigsfresh thyme
Prep
- 01
Mince 6 garlic cloves.
- 02
Juice 2 lemons and 1 orange.
- 03
Roughly chop 1 pound kale, discarding thick stems.
Method
- 01
Pat 4 bone-in, skin-on chicken thighs dry and season both sides generously with kosher salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add chicken skin-side down and cook until golden, about 5 minutes. Flip and cook another 3 minutes. Transfer to a plate.
- 03
Add 6 minced garlic cloves to the pan, stirring until fragrant, about 30 seconds. Pour in 1 cup chicken broth, juice from 2 lemons and 1 orange, and add 4 thyme sprigs. Stir to combine.
- 04
Return chicken thighs to the pan skin-side up, nestling them into the liquid. Bring to a simmer, then reduce heat to medium and cook uncovered for 15 minutes until chicken is cooked through.
- 05
While chicken simmers, roughly chop 1 pound kale, discarding thick stems. In the last 3 minutes of cooking, pile kale directly into the pan on top of the chicken. Stir gently until wilted, about 2 minutes.
- 06
Taste the broth and adjust seasoning with salt and pepper. Serve chicken and kale in bowls with the bright braising liquid spooned over top.
Spice Tips
For warmth, add 1/2 teaspoon red pepper flakes or a pinch of cayenne to the braising liquid. Fresh ginger (1 tablespoon minced) brightens the citrus notes. A splash of hot sauce stirred in at the end adds zest without heaviness.
Make ahead: prep garlic, citrus juice, and kale up to 4 hours ahead. For deeper flavor, use half broth and half dry white wine. Leftovers reheat gently on the stovetop — the chicken stays moist in the braising liquid for up to 3 days.