- 8 bone-in, skin-on chicken thighs
- About 1 tsp. granulated onion
- About 1 tsp. granulated garlic
- 1 teaspoon crushed red pepper
- 1 teaspoon fennel seed
- 1 teaspoon poultry seasoning or ground sage
- Salt and pepper
- 2 tablespoons olive oil, plus more for drizzling
- 1/4 pound pancetta, diced
- 1 small onion, chopped
- 4 cloves garlic, sliced
- 6 - 8 cups escarole or Tuscan kale, or a mix of both, coarsely chopped
- Freshly grated or ground nutmeg
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 1 small lemon, zested and juiced (about tsp. zest and 2 tbsp. juice)
- Crusty bread, for serving
In a large bowl, toss the chicken thighs with the granulated onion and garlic, crushed red pepper, fennel seed, poultry seasoning and salt and pepper.
In a large skillet with a tight-fitting lid, heat 2 tbsp. olive oil, two turns of the pan, over medium-high to high. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
Reduce the heat to medium, add the pancetta and stir 2 minutes. Add the onion and garlic; cover and let cook until the onion softens, 2 to 3 minutes. Add the greens and toss to wilt slightly, about 2 minutes. Season with salt, pepper and nutmeg. Stir in the wine, then the stock. Arrange the chicken in the greens. Cover and simmer until the chicken is cooked through, 10 to 12 minutes. Add the lemon zest and juice. Serve with the crusty bread for mopping up the pan juices.