40 large cloves hardneck or purple garlic, unpeeled
8 large skin-on, bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons EVOO
1 small bunch Tuscan kale or spinach, stemmed (if using kale, thinly slice)
4 tablespoons butter
1 pound cremini mushrooms, thinly sliced
2 tablespoons finely chopped fresh thyme
1/2 cup Marsala wine
3 to 4 cups chicken stock
Freshly grated nutmeg
Ciabatta bread, for mopping
You can make the chicken and sauce ahead of time. Remove the chicken from the skillet to keep the skin crisp and transfer the sauce to a casserole dish. Lay the chicken in the sauce, making sure the skin is not covered. Refrigerate until ready to serve. To reheat, bring the sauce to a simmer in a skillet, then add the chicken. Transfer to a 400 degree F oven to heat through and re-crisp the skin. Warm a platter on a low oven rack for 2 minutes and crisp the bread. Transfer the warm chicken to the platter and loosely tent with foil. Reduce the sauce on the stovetop, add the kale and nutmeg and serve with the bread.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.