Creamy Garlic Chicken with Crispy Kale and Caramelized Shallots
Ingredients
- 4 poundschicken thighs (bone-in, skin-on)
- 1 bunchkale
- 3 mediumshallots
- 6 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 3 tablespoonsolive oil
- 2 tablespoonsbutter
- ·salt
- ·black pepper
- 3 sprigsthyme (fresh)
Prep
- 01
Mince 6 cloves garlic.
- 02
Peel and halve 3 medium shallots, then slice thinly.
- 03
Strip the leaves from 3 sprigs fresh thyme (or leave sprigs whole if adding to the sauce).
Method
- 01
Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, place chicken skin-side down and cook for 6–7 minutes until the skin is golden and crispy. Flip and cook another 4–5 minutes. Transfer to a plate.
- 03
In the same pan, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the caramelized shallots and cook, stirring occasionally, for 6–8 minutes until soft and golden. Add the minced garlic and thyme sprigs, stirring constantly for 1 minute until fragrant.
- 04
Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Return the chicken thighs skin-side up, nestling them into the liquid. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes until the chicken is cooked through (165°F at the thickest part).
- 05
Remove from heat and stir in the heavy cream. Taste and adjust seasoning with salt and pepper.
- 06
While the chicken finishes, tear the kale leaves from their stems into bite-sized pieces. Heat a separate skillet over medium-high heat with a pinch of salt. Toss the kale in the dry pan, stirring constantly for 3–4 minutes until the leaves crisp up slightly and darken.
- 07
Divide the kale among bowls or plates, top with a chicken thigh, and spoon the creamy garlic sauce and shallots over everything. Serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon smoked paprika when you add the garlic. A pinch of red pepper flakes brings gentle heat. Fresh lemon juice (1 tablespoon) squeezed over the finished dish brightens all the richness.
Make ahead: you can prep the shallots and garlic in the morning. For a lighter version, substitute half the heavy cream with Greek yogurt (stir it in off heat to prevent curdling). Leftovers keep in an airtight container in the fridge for 3 days and reheat gently over low heat.