Sicilian Skillet Chicken With Lemon, Olives, and Capers Recipe

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
• 2 1/2 teaspoons kosher salt
• 1 tablespoon extra virgin olive oil
• 1 medium red onion, cut in half through the root and sliced into thin half moons
• 3 large cloves garlic, thinly sliced
• 1 cup crisp, dry white wine like Sauvignon Blanc or Pinot Grigio
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 lemon, thinly sliced, including the skin
• 3/4 cup pitted Castelvetrano olives or other meaty green olives
• 3 tablespoons drained capers
• 3 packed cups lacinato kale, stems removed, roughly chopped