Crispy Chicken Thighs are a perfect busy weeknight meal! Especially served over tender kale sautéed with bacon and garlic. With this recipe, you’ll have a delicious dinner on the table in less than 30 minutes!
It’s curious that France and Switzerland, two countries with populations known for their high saturated fat consumption, have low rates of heart disease (less than half that of the United States). These countries also have low obesity rates compared to the United States, where 2 out of 3 people are overweight and 1 out of 3 are obese. (source: Adult Obesity, Harvard School of Public Health)
It’s also curious that these countries were left out of the 1950s ‘Seven Countries Study’ that introduced the notion that saturated fat was to blame for heart disease. More than 50 years later, the ‘saturated fat is bad’ mantra lives on. (More about Dr. Ancel Benjamin Keys and the ‘Seven Countries Study in this Wall Street Journal article.)
It was a conversation with a friend about eating chicken skin that got me to thinking about this. I said it was delicious, he said it was ‘deadly.’
I don’t believe it is.
However, I do believe that how animals are raised, i.e., what they eat, directly affects how nutritious their meat is. I also believe that too much of any food can damage your health and increase your waistline. But I’ll choose a crispy skinned chicken thigh as the ‘healthier’ option any time over a food with a title that begins with ‘low’ or ends in ‘free.’ So if I had to choose a mantra, it would be of the Andy Warhol variety:
Progress is very important and exciting in everything but food.
If you hang out in the chicken-skin-eating camp, have I got a recipe for you! In about 30 minutes, you can be eating these Crispy Chicken Thighs with Garlicky Kale. The thighs are seasoned simply with salt and pepper then pan fried until crisp. While they crisp, you’ll cook a large bunch of kale with a couple of smoky bacon slices, loads of chopped garlic, a generous pinch of crushed red pepper and, at the very end, a squeeze of fresh lemon. I like to serve the thighs on top of the kale so that any dripping juices bring all of the flavors together.
- 2 chicken thighs skin-on, bone-in
- salt and freshly ground pepper
- 1 tablespoon oil
- 2 slices bacon diced small
- 4 cloves garlic finely chopped
- large pinch crushed red pepper flakes
- 1 large bunch Italian Kale sliced crosswise into thin ribbons
- 2 lemon wedges
- Season chicken with salt and pepper.
- Heat a skillet over medium heat until hot. Add oil and add chicken thighs in a single layer, skin side down. Cook until skin is browned and crisp, 8-10 minutes. Turn thighs over and cook 8–10 minutes more, until cooked through. Transfer to plate.
- Meanwhile, heat a large skillet over medium-high heat. Add bacon; cook and stir until crisp, about 5 minutes. Add garlic; cook and stir just until fragrant, about 30 seconds. Add kale; cook and stir until kale is mostly tender, 8 to 10 minutes. Season to taste with salt and freshly ground black pepper.
- Divide kale between two plates and top each with a chicken thigh. Serve with lemon wedges.