Tuscan Chicken and Rice

1. In a large skillet or pot, brown the chicken thighs in olive oil over medium-high heat for 4 minutes on each side. Remove and set aside.

2. In the same skillet, add onion and garlic, and sauté over medium heat until beginning to caramelize, for 4-5 minutes.

3. Deglaze with white wine, then add heavy cream and salt to taste.

4. Add canned tomatoes, kale, thyme, rosemary, parsley, fresh tomatoes, and olives.

5. Stir to combine, then add browned chicken thighs on top and simmer over medium-low heat uncovered for 30-40 minutes, or until reduced by about 1/3.

6. Serve over jasmine rice, pasta, potatoes, or enjoy by itself.