Chicky Thighs

Ah, my poor neglected blog. We have here chicken thighs seared on high heat. Then a sauté of onion, garlic and kale. *Tip* chop the kale stems and put in first. Then all in the pot--I'm using my paella dish--with chicken stock. Added some sage. Thickened with corn starch. Necessary? Maybe not. Served with mashed potatoes is an Austrian fashion: boiled in chicken stock then added reduced stock to the mash.