You know one thing is for sure, this.

This here thing called life is well, it. Is. Relentless.

The process for living each day begins + ends, begins + ends, begins…

We’re trying to keep up with the pace of our imaginations.

We’re seeing opportunity and flexing our creative muscle in ways we never imagined.

We’re learning, living + embracing every dang part of it.

That and we’re going to admit that we’ve been reading a little into our horoscopes lately.

And why the hell not as they damn near match the feeling of everyday.

We work

We read

We write

We research

We write some more

We study

We run

We cook: pan-fry, bake, boil, roast.

We do laundry + clean the house to take a break.

We drink bourbon.

We study.

We sleep.

And when the time calls for it: we eat.

We eat every meal like it is Sunday dinner.

Every meal should be Sunday dinner.

For it is comfort the weary, the tired and the relentless.

For it is ready in 45 mins or less…

Sunday’s Pan-fried Baked Chicken + Greens

Prep time: 10-15 mins

Cook time: 30 mins

Yield: 6 servings

Ingredients

4 tbsp bacon grease

2 leeks, cut into 2” chucks, then cut lengthwise

4 cloves garlic, chopped

1 bunch lacinato kale, stems removed, torn

2 to 3 red potatoes, cut into eighths

3 ounces crimini mushrooms, quartered

1 tsp seasoned rice vinegar

jucie from half meyer lemon

6 bone-in, skin-on chicken thighs

salt

Method

Preheat oven to 475F.

Place a 5 quart dutch oven with two tbsp bacon grease over medium high heat.

Pull the 2” lengthwise cut hunks of leeks apart and toss into dutch oven, covered and let sweat for 3 to 4 mins. Next add in garlic, cover and let sweat for a few minutes longer.

Remove heat + toss in kale, potatoes and mushrooms.

Add meyer lemon juice, vinegar and toss to coat.

Set aside.

Do salt your chicken thighs.

Now, break out the cast iron skillet, place over high heat + add in 2 tbsp bacon grease.

Coat the pan, add in the thighs skin side down for at least a few mins over high heat. Reduce to medium / medium-heat and continue cooking until the edges of skin + side of chicken thighs appear off white instead pink/raw—about 10 mins.

Once the skin on the thighs are crisp and golden transfer to thighs crispy skin side up onto the bed of greens in the dutch oven.

Cover and slide into the oven for 15 minutes.

Once the 15 minutes is up remove from oven and allow to rest for 5 minutes before removing the lid.

And that my friends is Sunday dinner at its finest: pan-fried, baked chicken + smothered greens.

Relentlessly simple.