Ingredients:
- 3 lb. bone-in, skinless chicken thighs
- Kosher salt and freshly ground pepper, to taste (optional)
- 1 Tbs. olive oil
- 1 jar (1 lb. 3.5 oz.) sautéed kale, chickpea and tomato braising
sauce
Directions:
Lightly season the chicken with salt and pepper.
Preheat a Cuisinart multicooker on the brown/sauté setting to 500ºF. Warm the olive oil in the multicooker until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch. Transfer to a plate.
Pour off the excess fat in the multicooker. Return the chicken to the multicooker and add the braising sauce. Set on the slow cook-high setting. Cover and cook according to the manufacturer’s instructions until the chicken is fork-tender, about 2 hours.
Skim the fat off the sauce and serve immediately. Serves 4 to 6.
Williams-Sonoma Kitchen