Ingredients
6 chicken thighs with skin and bone ( 2lb)
1/4 tsp salt
3 tbl olive oil
1 large, sweet onion, quartered, thinly sliced
1 large red bell pepper, cored and sliced
7 ounces fully cooked andouille sausage,sliced
3 cloves garlic, crushed
6 cups (10oz) Tuscan Kale, chopped
1/2 cup dry white wine or chicken broth
Preparation
Season chicken with salt and pepper. Heat oil in a large pan, medium -high. Add chicken, skin side down and cook until browned about 10 minutes. Flip chicken and cook for about five minutes then remove.
Spoon off all but 2 tbl of fat from pan and add onion and red pepper. Cook, stirring for about 8 minutes until onions are golden. Add andouille and garlic,cooking for 1 minute. Stir in kale and cook until wilted, about 3 minutes. Stir in wine. Put chicken back in skillet, skin side up. Cook uncovered until juices run clear, about 10 minutes.
