Skillet Chicken, Potatoes, and Kale with Olives

This is a lovely one-skillet recipe for a simple and quick dinner. You should serve it with some sweet fruit; I have seen similar recipes substituting apricots for potatoes. But I was in a salty mood and if you make this, remember the olive brine adds wonderful flavor, but yea, you got some salt going on. So, keep that in mind, and on those days when you need a bit of sodium - make this!

Ingredients: This is for two people and can be easily scaled up if you are feeding more than two

• 4 small bone-in, skin-on chicken thighs (about 2 pounds)

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon smoked paprika

• 1/8 teaspoon cayenne pepper

• 2 tablespoons extra-virgin olive oil

• 1 cup small potatoes, sliced in half lengthwise

• 4 garlic cloves, thinly sliced

• 2 bunches kale (you choose your type, I got stuff out of a bag labeled "Kale"), stems removed, leaves torn into pieces

• 1 cup mild green olives, such as Castelvetrano, crushed, pitted and halved

• 1/4 teaspoon crushed red pepper flakes (optional)

• 1/2 cup chicken stock

Directions:

• Preheat oven to 400 degrees F

• Remove the chicken from the refrigerator and let it come up to room temperature. While waiting, season chicken on both sides with salt, pepper, paprika, and cayenne pepper. 

• Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in a cold pan. 

• Place over medium heat and cook until skin is golden brown, 5-10 minutes. Transfer chicken to a plate skin side up. Reserve the fat in the pan - you need that for the potatoes and kale.

• Keep pan over medium heat and add potatoes cut side down. Cook until browned, about 5 minutes, and turn the potatoes. 

• Reduce heat to low, add garlic, and cook for about a minute until you can smell the garlic. Then add the kale and toss the kale in the garlic and fat making sure every leaf is coated. Cook until the kale is wilted, about 3-5 minutes.

• Place the chicken back in the skillet, skin side up. Add olives, red pepper flakes, and chicken stock. Arrange kale, potatoes, and olives around the chicken so that the kale and potatoes have a chance to crisp up in the oven. 

• Place skillet in preheated oven for 15-20 minutes, or until chicken internal temperature reaches 165. (It took me 20 minutes, and I only browned the skin for about 5-7 minutes. You gotta check things as you go along)

• Remove the skillet from the oven, serve, and enjoy!