I have been experimenting with chicken thighs recently, following recipes and then playing around to incorporate my own twists. Chicken thighs are fairly easy to cook with, an economical choice at the grocery store, and extremely versatile with flavors. This dish is practically a one-pan meal, if you don’t count the pre sautéed kale. J
I used boneless chicken thighs with this because I figured it would make it easier for kids, and I served it over long grain brown rice. You could also omit the rice and add roasted fingerling potatoes, but my kids love their rice so I didn’t dare!
cast iron mediterranean chicken thighs with lemon, olives and kale
- 6 chicken thighs
- 3 tbsp. butter
- 1 large onion, sliced
- 2 lemons
- 3 garlic cloves
- Chicken Stock or water
- Sea salt + freshly ground pepper to taste
- ¼ lb. of pitted and halved green olives – be creative with the olives at your grocery store olive bar!
- Sprig of fresh rosemary and/or thyme
- 1 bunch lancinato kale cut in ribbon strips and gently sautéed to a wilted green
Preheat oven at 350F.
Start out by heating your cast iron pan on medium heat on the stove and begin to melt butter, when butter is fully melted, add chicken thighs and braise all sides for about 4-6 minutes each – make sure to get each side browned well.
Remove chicken thighs and set aside.
Add onions and sauté with brown bits from chicken. Cook 6 minutes until their translucent and golden.
Add garlic and cook for a minute or two, season with salt and pepper. Add fresh herbs and stock, and bring to simmer.
Cover. Put the pan in your preheated oven.
At the 20 minute mark, add the green olives, sautéed kale, and slices of lemon. Bake for another 15 minutes uncovered
Serve with rice or oven roasted potatoes