I friggin love Michael Symon! Perhaps it is his fresh and local approach to cooking, or the pork tattoo, but I can’t get enough of the guy. Super nerdy chef crush! You can imagine how excited I got when I saw him cooking a dutch-oven kale and chicken thigh dish that I had the ingredients for…well sort of, I have kale and chicken thighs, the details are bit different though. So I took his basic idea and made my own little dish for dinner tonight. If you are my husband you are thinking, “ugh, not kale again,” but don’t blame me, blame Michael Symon! Seriously though Mikey, call me. You and Lizzy can come over for a BBQ at our place, we’re not weird swingers I swear.
Put this on your grocery list:
- Coconut oil- about 3TB
- 4-8 skin-on chicken thighs, as many as you want or can fit in your dutch oven, I used 4 because it fit my needs tonight.
- A whole bag or two bunches of kale (I used organic tuscan kale from TJs)
- Half an onion(You can’t buy half an onion, but figure it out)
- 2 cloves of garlic
- 1/4 C Balsamic vinegar
- 2TB water or stock
- 1 teaspoon paprika
- a bunch of fresh thyme
- ½ teaspoon turmeric
- 1 TB parsley
- crushed red pepper to taste
- and always add some salt and pepper
Start by heating up your oven to 375, seasoning up your chicken thighs with salt, pepper, and paprika, and heating up your cast iron dutch oven to medium. Yes, I cooked this indoors out of pure laziness…so sue me! Add in your coconut oil and when it gets hot add in your chicken and let it brown on each side. After you flip your little birdies add in your turmeric and paprika. This helps them to “open up” and brings out their flavor. Pull the chicken out of the pot while you start the rest of your meal
I threw in the onions and garlic and let them start to break down, and simultaneously deglazed the pan with the balsamic and water/broth. I added in a few sprigs of fresh thyme and let all those kick-ass flavors come out. Throw your kale in the pot, toss it real well, put the chicken back on top, put your lid on and put it in the oven for about 45 minutes or until your chicken reaches an internal temp of 180F.
This one was really tasty! It can of course be altered for the grill by putting the dutch oven on the indirect side with the kale, searing your chicken thighs over high heat and then adding them in. Which I will get around to later I just didn’t feel like it that night, so for now we will just bask in Michael Symons awesomeness…or is that shine just the reflection off his head? I can’t quite tell.