I do love Michael Symon’s restaurants and recipes, but when David picked this meal out of Carnivore to make for dinner a while ago I wasn’t too excited. I’m not sure why, I guess it just didn’t sound good at the time. Now that I’ve eaten this meal, I feel like that was blasphemous. This is the best entrée we’ve eaten at home in a long time. The flavors are simply amazing all together. It might not appear to be the most elegant meal, but don’t let that deter you from making it. It’s simply delicious and I will be making it again and again. I cut the recipe down to use 4 chicken thighs, but this is the recipe for the full 6 servings.
slightly adapted from: Michael Symon’s Carnivore
6 bone-in, skin-on, chicken thighs
2 tablespoons olive oil
2 cups thinly sliced red onions
2 cups large-diced peeled carrots
1 jalapeño sliced into rings
4 garlic cloves, sliced
1 ½ cups dry white wine
1 (12 oz.) can crushed San Marzano tomatoes
2 bay leaves
1-2 pounds kale, tough stems removed and roughly chopped
½ cup toasted bread crumbs
grated zest of 2 lemons
½ cup chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
If you have time, liberally salt the chicken the night before (or at least for a few hours) and refrigerate overnight.
Allow the chicken to come to room temperature for 30 to 60 minutes before cooking. Pat the chicken dry.
Preheat the oven to 375F.
In a large Dutch oven, heat the olive oil over medium heat. When the oil is hot, put the chicken skin-side down into the pot. Cook for 3 to 4 minutes, until the chicken is well browned. Flip the pieces and cook for 3 to 4 minutes to brown the other sides. Remove the chicken from the pot and set aside on a plate.
Add the onions and a good pinch of salt to the pot and cook for 1 minute. Add the carrots, jalapeño, and garlic and cook for 2 minutes.
Pour in the wine and scrape up the tasty browned bits from the bottom of the pan using a wooden spoon. Cook for about 4 minutes, or until the wine is reduced by half. Add the tomatoes and bay leaves and bring to a simmer.
Taste and adjust seasoning, adding salt if needed, and then add the kale. Cover the pot and cook for 5 minutes. Remove the lid and stir.
Put the chicken thighs on top of the kale, put the lid back on, and put it in the oven for 20 minutes, until the chicken is cooked through.
Meanwhile, in a small bowl, combine the toasted bread crumbs, lemon zest, parsley, and extra-virgin olive oil.
Remove the chicken from the oven and discard the bay leaves. Top the chicken with the bread crumb mixture. Serve on a plate or family-style right from the pot.