Plum-Glazed Chicken Thighs with Sautéed Kale and Cornbread Croutons
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Ingredients & Equipment
What we send
- 4chicken thighs
- 12 ouncesdinosaur kale
- 1 tablespoondark brown sugar
- 1 teaspoonhickory barbecue seasoning
- 2 tablespoonsapple cider vinegar
- 2 ouncescornbread
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheets
- 12" large pan
- 6" small pot
Sear chicken thighs
Preheat oven to 450°F. Line 2 baking sheets with foil. Pat chicken very dry with paper towel—this will help the skin crisp up in the pan. Place a large pan over medium-high heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 5 minutes. Flip and brown 1 minute more (it'll finish cooking in the oven).
Transfer chicken to 1 prepared sheet, skin-side up. Discard almost all fat from pan, leaving behind a thin layer; reserve, off heat, for Step 5. Roast chicken until beginning to brown, 15-20 minutes. Meanwhile, rinse all produce. Pat kale dry with paper towel; stack leaves and thinly slice crosswise, discarding long stems. Slice off rounded sides of plums, discarding pits; cut into ¼-inch pieces. Peel shallot and mince.
Make plum glaze
Heat ½ tablespoon olive oil in a small pot over medium-high heat. When oil is shimmering, add plums; sauté, stirring occasionally, until softened, 3 minutes. Add brown sugar, hickory barbecue seasoning, half of apple cider vinegar (reserve remainder), ½ teaspoon salt, and pepper; reduce heat to medium. Cook, gently mashing and stirring occasionally, until plums are softened and liquid is reduced, 5-7 minutes. Remove pot from heat.
Finish chicken and croutons
While glaze cooks, cut cornbread into ½-inch pieces, add to other prepared sheet, and toss with 1 tablespoon olive oil. Once chicken is beginning to brown, spoon over plum glaze to coat. Return chicken to oven, along with cornbread croutons; roast together until chicken is cooked through, plum glaze is sticky, and croutons are toasted and golden, 8-10 minutes more.
While chicken and croutons roast, return pan from chicken to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add shallot and sauté, stirring, until softened and beginning to brown, 3-4 minutes. Add kale and remaining apple cider vinegar; cook until kale is wilted and vinegar is evaporated, 2-3 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper as desired.
Plate chicken thighs
To pan with sautéed kale, still off heat, add cornbread croutons and toss to combine, then divide between serving plates. Top with plum-glazed chicken thighs. Dig in!