1-1/2 lbs bone-in chicken thighs
kosher salt & black pepper
2 tablespoons olive oil
1 cup of onions, sliced
2 garlic cloves, sliced
pinch of red pepper flakes
1 to 2 bunches of greens, such as kale or swiss chard, roughly chopped
1-1/2 cups chicken stock
1/3 cup of green olives, pitted, chopped
2 tablespoons raisins
2 tablespoons parsley, chopped
1. Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
2. Return the pan to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes and cook for 30 seconds more.
3. Add chopped greens to the pan and stir, tossing to coat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
4. Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley and serve.