• 1 pack Chicken Thighs
• 1 Purple Kohlrabi Bulb
• 1 cup Shredded Red Cabbage
• ½ bunch Rainbow Chard, stem removed and cut into thin strips
• 1 cup White Wine
• 3 Tbsp Olive Oil
• 1 ½ Tbsp Maple Syrup
• 1 tsp Lemon Zest
• ½ Lemon, juiced
• ½  Garlic Clove, minced
• 4 Garlic Cloves, sliced
• 1 Tbsp Pumpkin Seeds (optional)
• 1 Tbsp Pomegranate Seeds (optional)
• Sea Salt and Freshly Cracked Black Pepper

Preheat oven to 300 degrees.

Using a peeler, trim away the thick skin from kohlrabi until you reach the white part that is free of tough fibers. Cut into thin rounds, then cut rounds into thin strips. Combine kohlrabi, cabbage, pumpkin seeds and pomegranate seeds, if using. Set aside. 

Whisk together 2 tablespoons olive oil, maple syrup, lemon zest, lemon juice and minced garlic until well combined. Season with sea salt and pepper, to taste. Pour dressing over salad and toss to coat well. Let sit for about 20 minutes before serving.

Sprinkle chicken with sea salt and pepper. In an oven-proof skillet, heat 1 tablespoon olive oil until hot but not smoking. Place chicken thighs in skillet, skin side down, and fry until skin is golden brown. Flip thighs and cook other side until golden brown. Remove chicken from skillet, add sliced garlic and allow to fry for a minute. Pour in wine and scrape bottom of pan to deglaze. Add chicken and its juices back to the skillet and bake 15-20 minutes, until cooked through.

Once chicken is done, toss chard into salad.  Serve chicken thighs alongside salad.