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Crispy Chicken Thighs with Kale, Apricots, and Olives recipe | Epicurious.com
EPICURIOUS11Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 bone-in, skin-on chicken thighs (small, about 2 pounds total)
- 1 1/2 tsp. kosher salt (divided)
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 1 cup dried apricots (halved lengthwise)
- 1/4 cup white wine vinegar
- 4 garlic cloves (thinly sliced)
- 2 bunches curly kale (stems removed, leaves torn into pieces)
- 1 cup green olives (mild, such as Castelvetrano, crushed, pitted, torn in half)
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/2 cup dry white wine
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