Crispy Chicken Thighs With Kale, Apricots, and Olives

Preparation

1. Step 1

   Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and ½ tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12–15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.

   Step 2

   Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.

   Step 3

   Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)

   Step 4

   Add apricot mixture, olives, red pepper, if using, and remaining ½ tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.