What to prep:
Heat up the oil in your large, thick-bottomed pan. Brown the chicken thighs – 4 minutes on each side – and then remove them from the pan.
Add your chopped onion and garlic to the pan and cook on a low heat until softened.
Add the rest of the vegetables, the herbs and the chicken stock (or broth) and bring to the boil.
Return the chicken to the pan and cook on a simmer for 40 minutes.
Add the kale leaves and cook for a further 5 minutes.
Check to see if the chicken is cooked through.