Crispy Chicken Thighs with Kale, Apricots, and Olives

Ingredients for Crispy Chicken Thighs with Kale, Apricots, and Olives

• 8 small bone-in, skin-on chicken thighs (about 900g total)

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper

• 2 matskedar extra jungfruolivolja

• 240ml dried apricots, halved lengthwise

• 60ml white wine vinegar

• 4 garlic cloves, thinly sliced

• 2 bunches curly kale, stems removed, leaves torn into pieces

• 150g mild green olives, such as Castelvetrano, crushed, pitted, torn in half

• 1/4 teaspoons crushed red pepper flakes (optional)

• 120ml dry white wine

Place a rack in top of oven; preheat to 204°C. Season chicken on both sides with 1 teaspoon salt and 1/2 teaspoons 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.

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

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.)

Add apricot mixture, olives, red pepper, if using, and remaining 1/2 teaspoons 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.

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