Crispy Chicken Thighs with Kale, Apricots, and Olives

Name: Crispy Chicken Thighs with Kale, Apricots, and Olives
Total time: 38 min
Yield: 4 servings
Ingredients: 8 pieces small bone-in, skin-on chicken thighs (about 2 pounds total); 1½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 cup dried apricots; ¼ cup white wine vinegar; 4 cloves garlic; 2 bunches curly kale; 1 cup mild green olives; ¼ teaspoon crushed red pepper flakes; ½ cup dry white wine

A flavorful one-pan dish featuring crispy-skinned chicken thighs served on a bed of wilted kale with sweet dried apricots and briny green olives. The combination creates a perfect balance of sweet, salty, and savory flavors.

4 servings

38 min

Published October 4, 2025

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Ingredients

•8 pieces small bone-in, skin-on chicken thighs (about 2 pounds total)
•1½ teaspoons kosher salt
•½ teaspoon freshly ground black pepper
•2 tablespoons extra-virgin olive oil
•1 cup dried apricots
•¼ cup white wine vinegar
•4 cloves garlic
•2 bunches curly kale
•1 cup mild green olives
•¼ teaspoon crushed red pepper flakes
•½ cup dry white wine

Cooking Instructions

1.
Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12-15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.
15 min
2.
Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.
5 min
3.
Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)
3 min
4.
Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.
15 min

Ingredients

•8 pieces small bone-in, skin-on chicken thighs (about 2 pounds total)

•1½ teaspoons kosher salt

•½ teaspoon freshly ground black pepper

•2 tablespoons extra-virgin olive oil

•1 cup dried apricots

•¼ cup white wine vinegar

•4 cloves garlic

•2 bunches curly kale

•1 cup mild green olives

•¼ teaspoon crushed red pepper flakes

•½ cup dry white wine

Cooking Instructions

Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12-15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.

15 min

Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.

5 min

Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)

3 min

Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.

15 min