Spicy Kale with Braised Chicken Thighs

SPICY KALE WITH BRAISED CHICKEN THIGHS
Kosher salt, black pepper
6 bone-in, skin-on chicken thighs
2 T. olive oil
2 large red onions, thinly sliced
2 c. large-diced peeled fresh carrots
1 jalapeno, sliced into rings
5 garlic cloves, sliced
1 ½ c. dry white wine
1 (12-oz.) can crushed good quality tomatoes (San Marzano, excellent brand)
2 dried bay leaves
2 lbs. fresh kale, roughly chopped
½-1 c. panko bread crumbs
Zest of 2 lemons
1 bunch chopped fresh parsley
2 T. extra virgin olive oil

1. Liberally salt chicken the day before, wrap and refrigerate overnight.
2. Allow chicken to come to room temperature for 30 minutes before cooking. Pat chicken dry.
3. Preheat oven 375.
4. In large Dutch oven, heat 2 T. olive oil over medium heat. When oil is hot, place chicken skin side down and cook until well browned, 3-5 minutes. Flip and cook the other side the same. Remove chicken from pot and set aside on a plate.
5. Add onions and pinch of salt to pot and cook 1 minute.
6. Add carrots, jalapeno and garlic and cook for 2 minutes.
7. Pour in wine and scrape up the browned bits on bottom of pan with wooden spoon. Cook for 4-5 minutes or until wine is reduced by half.
8. Add tomatoes and bay leaves. Simmer.
9. Adjust seasoning buy adding pepper and more salt if needed.
10. Add kale. Cover pot and cook 5 minutes. Remove lid and stir.
11. Put in thighs on top of kale, put lid back and put in oven for 20 minutes or until chicken is cooked through.
12. In small bowl, combine bread crumbs, zest, parsley and olive oil.
13. Remove chicken from oven. Discard bay leaves. Top chicken with bread crumb mixture.
14. Serve family style from the pot.