105 minutes
A hearty and flavorful braise of chicken and potatoes, enriched with pine nuts, sherry vinegar, and a hint of saffron.
tablespoons
Chicken Thighs, bone-in, skin-on
each
to taste
Black Pepper, freshly ground
to taste
Onions, sliced
each
Celery Stalks, chopped
each
Garlic Clove, whole and smashed
each
cups
Sherry Vinegar, plus extra to taste
tablespoons
tablespoons
Bay Leaves, dried
each
Cloves, whole
each
pinches
Saffron, optional
pinches
Baby potatoes, halved
0 lb
Kale, stems removed, leaves sliced
0 oz
tablespoons
Italian Parsley, chopped, plus more for garnish
cups
1. Brown the Chicken
Begin by warming up your Dutch oven over medium-high heat and swirl in the olive oil. Season your chicken thighs with a generous sprinkle of salt and pepper. Once the oil is shimmering, lay the chicken thighs skin-side down into the pot. Let them brown undisturbed until the skin turns golden and crisps up, which should take about 10 minutes. Set the chicken aside.
2. Sauté Vegetables
In the same pot, add the onions and celery. Stir them around, letting them pick up all the tasty bits stuck to the bottom of the pot. Toss in a pinch more salt, helping the vegetables soften and become translucent, about 5 minutes.
3. Deglaze and Add Flavorings
Pour in the white wine and sherry vinegar, which will bubble and steam as it lifts the browned bits from the bottom of the pot. Toss in the pine nuts, bay leaves, cloves, and if desired, a pinch of saffron.
4. Braise the Chicken
Return the chicken to the pot, nestling it into the mixture. Lower the flame to a gentle simmer, cover the pot, and let the chicken braise for 45 minutes.
5. Add Potatoes
Introduce the halved baby potatoes into the pot, adding a splash of water if necessary. Cover the pot once again and let the potatoes simmer with the chicken for about 20 minutes, until tender.
6. Incorporate Kale
Add the kale, sprinkling it over the top, and adjust the seasoning with more salt, pepper, and a splash more vinegar if needed. Cover and cook for about 5 minutes until the kale is wilted and tender.
7. Finish the Braise
Stir in the unsalted butter and chopped Italian parsley, which will melt into the braise, giving it a glossy finish and a fresh herby lift. Serve with additional parsley for garnish.
Use bone-in, skin-on chicken thighs or legs for optimal flavor and moisture retention. These cuts fare better in braising due to their higher fat content and connective tissues, which break down into gelatin and keep the meat tender.
Season the chicken generously with salt and pepper at least an hour before cooking. If you can manage, season the chicken a day ahead and let it sit in the fridge. This dry brine technique helps to deeply infuse the chicken with flavor.
Use a combination of chicken stock and a bit of dry white wine or even sherry to deglaze the pan, which adds a depth of flavor. Maintain a balance by adding a touch of acid—like a squeeze of lemon—towards the end to brighten the dish and cut through the richness.
Before searing, ensure the chicken skin is thoroughly dried with paper towels. This helps achieve the highly desired golden-brown sear, which contributes to the overall flavor of the dish.
Toast the pine nuts gently over medium heat until golden and aromatic. This step amplifies their nutty flavor and adds a delightful dimension to the dish.
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