Braised Chicken Thighs with Spicy Kale


In the restaurant biz, it isn’t too often that you get a couple of nights off to spend with visiting friends. But last winter, we got to do just that when our dear friends Laurence Kretchmer and his wife, Becca Parish, came to stay with us in Cleveland, bringing along their lovely young daughter, Delilah. After a few days of hitting the town, we decided to stay in for dinner. While Kretchmer is a front-of-the-house guy, he wanted to prove to me he had chops in the kitchen. I’m not sure how famous his “famous” chicken and kale is outside his own family, but I can tell you it’s delicious. (And I may have made it once or twice after he left town.)

Kosher salt

6 bone-in, skin-on chicken thighs

2 tablespoons olive oil

2 cups thinly sliced red onions

2 cups large-diced peeled carrots

1 jalapeño, sliced into rings

4 garlic cloves, sliced

1½ cups dry white wine

1 (12-ounce) can crushed San Marzano tomatoes

2 bay leaves, fresh or dried

2 pounds kale, roughly chopped

½ cup toasted fresh bread crumbs

Grated zest of 2 lemons

½ cup chopped fresh flat-leaf parsley

2 tablespoons extra-virgin olive oil