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.
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