My take on Canal House’s Genius chicken thighs. Torn bread pieces crisp up in schmaltz, followed by a boatload of shiny Tuscan kale. My favorite way to break down the bread: Cut into thick slices, then tear by hand. —Emma Laperruque
Test Kitchen Notes
Featured in: Legendary, Crispy-as-Heck Chicken Thighs We'd Want for Dinner Any Night —The Editors
- Prep time 15 minutes
- Cook time 1 hour
- Serves 3
bone-in, skin-on chicken thighs
freshly ground black pepper
chopped Tuscan kale (about 10 ounces)
torn bread chunks (about 6 ounces)
garlic cloves, peeled and minced
1/8 to 1/4 teaspoons
crushed red pepper flakes
lemon, juice of
- Add the olive oil to a large, heavy skillet, preferably cast-iron. Set over medium heat. Season the chicken thighs with salt and pepper. Add them to the skillet, skin side down. Cook like this, without moving, until the fat has rendered and the skin is deeply golden brown and crispy, 15 to 30 minutes. Fiddle with the heat, reducing to medium-low if the skin begins to burn before it gets evenly golden brown.
- Meanwhile, bring a large pot of water—figure about 4 quarts—to a boil. Add roughly 2 to 4 tablespoons of salt, depending on your seasoning preference. Add the kale and cook for about 2 minutes until tender. Drain into a colander. Don’t worry about squeezing out any extra water—we’ll want that moisture later.
- Turn the thighs over and continue cooking until the other side is deeply golden brown and the meat closest to the bone is cooked through, 15 to 20 minutes more.
- When done, transfer the chicken thighs to a plate, leaving all the fat in the pan. Immediately add the bread to the pan. Toss in the fat and spread into an even layer. Now leave alone until golden-brown and toasty. Add the garlic and pepper flakes and toss. Let toast for a minute, then add the kale and toss. Cook for 5 or so minutes, until everyone is hot and happy. Squeeze lemon juice on top. Season with salt to taste.
- Nestle the chicken thighs back in the pan. Serve immediately.