Champagne Vinegar Chicken with Kale and Grapefruit



  • 2 chicken leg quarters, split into thighs and legs
  • 1/4 tsp. Salt
  • 1 Tbsp. Butter
  • 1 Banana Shallot, sliced thinly
  • 1 tsp. Smoked Paprika
  • 1 tsp. Coriander
  • 1 tsp. Fennel seed
  • 3 Garlic Cloves
  • 1/4 C Champagne Vinegar
  • 3/4 C Chicken Stock
  • 1/2 Grapefruit, cut into supremes
  • 1 C Kale 


Season the thighs with salt and pepper.  

In a heavy bottomed pot that has a lid, melt the butter over medium heat. Add the thighs skin side down, and cook them without moving them for 5-7 minutes. You are encouraging good caramelization of the skin and developing tons of flavor. After the skin is good and brown, but not burnt, turn the thighs over and add the shallot, paprika, coriander, fennel seed and garlic to the pot. Cook for 5 minutes and then add the vinegar.

Scrape all of the fond from the bottom of the pan. Cook the vinegar down by half, and then add the stock and kale. Cover and reduce to low for 20 minutes. Remove the lid, add the grapefruit, Stir slightly and serve immediately.