Sicilian Skillet Chicken with Lemon, Olives, and Capers

simplyrecipes.com

TWCoffey

8 bone-in, skin-on chicken thighs (about 3 ½ pounds)

2 ½ teaspoons kosher salt

1 tablespoon extra virgin olive oil

1 medium red onion, cut in half through the root and sliced into thin half moons

3 large cloves garlic, thinly sliced

1 cup crisp, dry white wine like sauvignon blanc or pinot grigio

½ cup low-sodium chicken broth

1 teaspoon dried oregano

1 lemon, thinly sliced, including the skin

¾ cup pitted Castelvetrano olives or other meaty green olives

3 tablespoons drained capers

3 packed cups lacinato kale, stems removed, roughly chopped

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