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Braised Chicken Thighs

Braised Chicken Thighs with Wilted Kale and Garlic Toast

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One of Chef Elana’s favorite flavor hacks is to rub slices of grilled or toasted bread with garlic cloves, then use them to sop up sauces and pan dressings. Here, she’s searing chicken thighs for golden, crispy skin and braising them in a blend of apple cider, chicken stock, white wine, shallot, and more garlic. Then, the decadent gravy is tossed with wilted dinosaur kale and heavy cream. The flavorful combo is garnished with thyme and served over buttered, garlic-rubbed country bread for a rich, saucy, comforting cold-weather supper.
  • < 600 Calories
  • Quick Prep
Serving size
Prep & cook time
Cooking Skill
  • Calories 560
  • Protein 35g
  • Total Carb 38g
  • Total Fat 28g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    • 3 cloves
    • garlic
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • white bread
    • 2 slices
    • white bread
  • shallot
    • 1
    • shallot
  • chicken thighs
    • 4
    • chicken thighs
  • thyme
    • 1/8 ounce
    • thyme
  • unsalted butter
    • 2 packets
    • unsalted butter
  • white wine
    • 1/4 cup
    • white wine
  • chicken stock
    • 8 ounces
    • chicken stock
  • heavy cream
    • 2 tablespoons
    • heavy cream
  • flour
    • 1/2 tablespoon
    • flour
  • apple cider vinegar
    • 1 tablespoon
    • apple cider vinegar

What You’ll Need

  • black pepper
  • olive oil
  • kosher salt
  • 10" medium ovenproof pan
  • 12" large nonstick pan

Cooking Steps

  1. Brown Chicken

    Brown Chicken

    Preheat oven to 450ºF. Pat chicken dry with paper towel. Season all over with ½ teaspoon salt and pepper. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down. Sear until skin begins to brown, 4 minutes. Flip. Brown 1 minute more. Transfer chicken to a plate, skin-side up. Set aside. Discard excess fat from pan, leaving behind a thin layer for Step 3.

  2. Prepare Ingredients

    Prepare Ingredients

    While chicken browns, preheat oven to 450°F. Rinse kale. Trim and discard long kale stems, then thinly slice leaves crosswise. Rinse thyme and pick leaves, discarding stems. Peel shallot, halve, and thinly slice. 

  3. Braise Chicken

    Braise Chicken

    Place pan from chicken over medium heat. Add shallot and 2 whole garlic cloves. Cook until shallot is soft, about 2 minutes. Add wine and apple cider vinegar. Stir to combine. Add chicken stock. Increase heat to high and bring to a boil, then remove from heat. Return chicken to pan skin-side up, nestling partway into sauce to preserve crispy skin on top. Transfer to oven. Roast until chicken is cooked through, 18-22 minutes.

  4. Make Garlic Toast and Beurre Manié

    Make Garlic Toast and Beurre Manié

    While chicken braises, heat 1 packet butter and 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When butter is foamy, add bread slices in a single layer and toast until golden, 2-3 minutes per side. Transfer to serving plates and rub with remaining garlic clove. In a small bowl, combine flour and remaining butter. Using your fingers, knead until blended to form a smooth paste.

  5. Thicken Sauce

    Thicken Sauce

    Once roasted, transfer chicken to serving plates with garlic toast and return pan with sauce to medium-high heat. Remove and discard whole garlic cloves, then add kale. Stir to coat, about 1 minute. Add beurre manié and cook, stirring frequently, until thickened, 1-2 minutes more. Remove pan from heat and stir in heavy cream to combine.

  6. Plate Braised Chicken Thighs

    Plate Braised Chicken Thighs

    Taste sauce and add salt and pepper as desired. Serve wilted kale and sauce over braised chicken thighs and garlic toast. Garnish with thyme and dig in!

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