Ingredients 6 skin-on, bone-in chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 large shallot, sliced

2 cups chicken broth, divided

2 tablespoons fresh lemon juice

4 tablespoons Kerrygold®

Salted Butter

8 cups chopped fresh kale

Instructions:  

  1. Pat the chicken thighs dry and generously season with salt and pepper.  
  2. Heat olive oil in a braising pan over medium heat until oil is hot.  
  3. Place chicken thighs skin side down in pan and cook until skins are browned and crisp, about 5 minutes. Flip and cook for an additional 3 minutes. Remove chicken from pan and keep warm.  
  4. Add shallots to pan and cook for 2 minutes or until tender.  
  5. Add 1 ½ cups broth and lemon juice to the shallots in pan and cook until the sauce is slightly thickened, about 5 minutes. Remove pan from heat and whisk Kerrygold Salted Butter into sauce.  
  6. Return pan to medium heat, add kale and stir until cooked down. Return chicken to the pan and pour remaining ½ cup chicken broth over the top. Reduce heat to low, cover and cook for another 20 minutes or until chicken is cooked through.  
  7. Remove from heat and serve immediately.  

Recipe by Garnish with Lemon.