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Mediterranean · Side

Smoked Chicken Thigh Side

Our tested Smoked Chicken Thigh Side: garden, generous, and balanced with olive and tomato. Serves 4 people with plenty to go around.

4.9 from 2,502 cooks
Prep10 min
Cook120 min
Serves4
LevelMedium
Free to cook
Smoked Chicken Thigh Side
Method

How to cook it

Prep everything first: chop the aromatics, measure the olive and tomato elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the capers and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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