Garlic Scape Chicken

This one pan dinner is a crowd pleaser. We like to pair it with a green salad or cabbage slaw.

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4-8 chicken thighs
2 bunches garlic scapes, cut into 2" lengths
2 lbs potatoes, any variety, cut into chunks
1 bunch kale, leaves stripped and cut into ribbons
1/2 cup white wine
1 cup heavy cream


  1. Heat oven to 400F
  2. In a large frying pan heat a glug of neutral oil and then season the chicken thighs liberally with salt
  3. Pan fry the chicken thighs, skin side down, until golden brown
  4. Remove from the pan and add the white wine and deglaze the pan scrapping up any browned bits and allowing the wine to reduce by half
  5. Add the garlic scapes, potatoes, and kale with a pinch of salt to the pan and stir to coat
  6. Nestle the chicken thighs on top of the potato mixture and pour the cream underneath
  7. Place in the oven and bake until the potatoes are tender and the chicken is cooked through, about 25 minutes
  8. Remove and serve warm or room temperature