Crispy Chicken Thighs with Braised Kale and Creamy Polenta

Crispy Chicken Thighs

With Braised Kale and Creamy Polenta

Servings: 2 (with leftovers)                                                    

Time: 1 Hour

Note:

This is one of my go-to week night meals. It is simple to make and satisfying to eat. This method for making polenta is one I only recently discovered, and it turns out creamy polenta every time. No more slaving over stove top polenta for me! You can also spice this dish up by adding a thinly sliced fresno pepper to the kale before it goes into the oven.

Ingredients:

• 3/4 cups yellow corn meal

• 1 green onion, sliced thin, or 2 tbsp chopped herbs of your choice

• 2 tbsp butter

• 4 bone in, skin on chicken thighs

• 1 bunch kale, torn into large pieces

• 3 cloves garlic, smashed

• Sherry or red wine vinegar

• Salt & pepper

Directions:

Polenta:

1. Preheat oven to 350 degrees

2. In a medium baking dish, whisk together the corn meal, three cups water, and a pinch of salt and pepper

3. Bake in the oven for 30 minutes or until the corn meal absorbs the water

4. Remove from the oven and stir in green onions/herbs and the butter

5. Bake for another 10 minutes. The polenta will absorb the butter and become soft and creamy

Chicken (while the polenta is cooking):

1. Optional: Remove the bone from the chicken thighs. This step makes for a better presentation and an easier eating experience, but is not necessary

2. Season the chicken thighs with salt and pepper on both sides

3. Place the chicken thighs skin side down in a frying pan (cast iron is best, but any oven proof frying pan will do) over medium low heat

4. Slowly cook the thighs skin side down for 10-15 minutes until the skin turns a golden brown color

5. Add the smashed garlic cloves to the pan and turn the thighs over to cook for a few more minutes until the other side takes on some color

6. Take out the thighs and remove any rendered chicken fat in excess of 1 -2 tbsp

7. Add the kale to the pan, season with salt and pepper, and cook until wilted

8. Add 1/2 cup water, any accumulated juices from the resting chicken, and the chicken skin side up back in the pan. Put the pan in the oven where the polenta is cooking until the chicken is cooked through and the kale is tender (about 15 minutes)

9. To serve, place a a serving of polenta on a plate and top with some of the braised kale. Add a splash of vinegar on the kale (no more than 1 tsp) and top with one or two chicken thighs

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