Name: Chicken Stew with Kale
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; 1 small lemon, preferably organic and unwaxed, very thinly sliced into rounds, rounds cut into quarters; ⅓ cup extra-virgin olive oil; Pinch of sugar; Kosher salt, freshly ground pepper; 4 lb. skin-on, bone-in chicken thighs (about 8), patted dry; Kosher salt, freshly ground pepper; 6 oz. bacon (about 6 slices), chopped; 4 large shallots, peeled, quartered lengthwise; 2 heads of garlic, top third removed; ½ cup dry white wine; 1 bunch parsley, stems tied together with kitchen twine; 2 bay leaves; 8 cups torn curly kale leaves; Thinly sliced radishes and/or thinly sliced red onion (for serving; optional)

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Megan Hedgpeth

Skip inferior store-bought broth and just add water to this stew and make your own. We found a way to get every iota of value from the chicken bones. Letting the stew sit the full 12 hours really helps all the flavors meld together. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

Slow-Cooked Chicken Stew with Kale

Recipe notes