Poulet Basquaise with Braised Kale

Season chicken thighs generously with salt and pepper; heat olive oil in a Dutch oven over medium-high heat at approximately 180°C and brown skin-side down for 5 minutes until deeply golden; flip and brown for 2 minutes more, then remove to a plate.

While chicken rests, heat olive oil in a large skillet over medium heat at 160°C; add sliced garlic and sauté for 1 minute until fragrant; stir in chopped kale and cook for 3 minutes until slightly wilted, then add vegetable broth and reduce heat to low to simmer.

In the same Dutch oven used for chicken, cook sliced onion and peppers over medium heat at 160°C for 8–10 minutes until softened and lightly colored; add sliced garlic and espelette pepper, cooking for 1 minute until aromatic.

Pour white wine into the Dutch oven with vegetables, scraping up the fond from the bottom; stir in crushed tomatoes, season with salt and pepper, then nestle the chicken back in skin-side up; cover and braise in the oven at 160°C for 45 minutes, removing the lid for the last 10 minutes to crisp the skin.

Continue simmering the kale on low heat at approximately 100°C for 40 minutes, stirring occasionally, until tender and the broth is mostly absorbed; if it dries out, add a splash more broth to maintain moisture.

Remove the Dutch oven from the oven after braising; scatter fresh basil leaves over the Poulet Basquaise for a burst of color and aroma.

Check the kale for tenderness after simmering; if ready, remove from heat and let it rest for 2 minutes to settle the flavors before serving.