Slow-Cooked Chicken Stew with Kale Recipe

Name: Slow-Cooked Chicken Stew with Kale
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 8 pieces chicken thigh skin (reserved from stew; see below); 1 small garlic clove, finely grated; 2 Tbsp. finely chopped parsley; 1 tsp. finely grated lemon zest; Kosher salt, freshly ground pepper

Ingredients

8 pieces chicken thigh skin (reserved from stew; see below)
1 small garlic clove, finely grated
2 Tbsp. finely chopped parsley
1 tsp. finely grated lemon zest
Kosher salt, freshly ground pepper

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 8 servings

Instructions

Preheat oven to 350°F.
Arrange chicken skin in a single layer on a rimmed baking sheet and bake until dark golden brown and crisp all the way through, 12–18 minutes.
Let cool, then coarsely chop.
Combine chicken skin, garlic, parsley, and lemon zest in a small bowl; season with salt and pepper and toss to combine.

Side Dishes