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I spent Christmas (yes, that’s how late this post is lol) in Dallas with my sister. On the last day we went to this super cute French bistro for lunch. I ordered a salad because… new year, new me? What I did not expect was to fall in love with radishes – they were the star of the salad! I was ready to get back home and start eating springtime salads chock-full of my new fav vegetable. But of course, when I touched down at O’Hare it was 25 degrees and snowing… so not exactly the springiest vibe for my new taste. But interestingly, and according to some trusted websites, radishes are in season all year round! And hence, the creation of this new recipe.

I love a good chicken thigh in the dead of winter (thanks to Alison Roman’s Artichoke Chicken dish! This recipe is adapted from her and NYT cooking) because it’s just such a comforting meal. So, I figured why not just pack this baby with my new favorite veggie?! And here we are… moreover, I made this a month ago when it was 70 degrees, so it does lend itself to any type of weather. Enjoy!

Ingredients

• 4 bone in skin on chicken breasts (you can add more or do less, just adjust your pan size and add more or less veggies depending!)
• Salt and pepper
• 1.5 tablespoons olive oil
• 1 bunch (~5-7 radishes) of radishes (cleaned and cut into fourths- you can leave some of them halved as well if you want to mix up the sizing, really anything goes here)
• 1 medium red onion, sliced
• 1 head of kale, cleaned and ripped into 2 inch-ish size pieces (~16oz)
• 1 1/4 cup dry white wine

Directions

1. Preheat your oven to 400F
2. In a medium saucepan (remember to adjust if you’re using more than 4 chicken breasts) heat your olive oil over medium-high, add your chicken skin side down. Allow the thigh to cook without flipping for about 8 minutes- you’re looking for a golden-brown color here. If you’re using a stainless-steel pan, the thigh should self-release and that’s how you know it’s finished cooking. 
3. Using tongs, flip the chicken and allow it to cook for 2-4 minutes to get some color on the other side. You’re not looking to cook the chicken through, you’re just looking for some good coloration on each side of the thigh and for the fat to render off.
4. Remove the chicken from the pan and place to the side. At this point you’ll probably have a lot of rendered fat in your saucepan. Drain most of that off (save this for later! chicken fat always comes in handy!). Leave just enough fat to lightly coat the bottom of your pan.
5. Add your onions and allow them to caramelize alone in your skillet for like a minute or so and then add your radishes. Cook these for about 4 minutes and then add your kale.
6. Let the kale wilt down a little bit and then add your chicken back to the saucepan on top of your bed of veggies.
7. Add your wine (don’t pour it over the top of the chicken! we want to keep the skin crispy) and place in the oven in order to let your chicken cook and your pan sauce reduce. This takes about 8-12 minutes but I always use a thermometer to check the temp on the chicken.
8. Remove the chicken and veggies from the oven and serve! I love accompanying this dish with a larger grain like farro or cous cous. Enjoy!