INGREDIENTS
6
Chicken thighs, Skin on Bone In
2 cups
Curly kale
5
Figs, halves
2 cloves
Garlic
2
Red onions, medium
3
Shallots
1 tsp
Thyme, fresh
1 cup
Chicken stock
2 tbsp
Balsamic vinegar
1/2 tbsp
Dijon mustard
1 tbsp
Honey
1/2 tsp
Pepper
1/2 tsp
Salt
1 tbsp
Olive oil