Step 1

Preheat oven to 375 degrees. Rub 1 teaspoon sea salt all over the chicken.

Step 2

Heat a large cast iron skillet over medium/medium-high heat. Add olive oil, and once it's hot, add chicken skin-side down. Sear 3 - 4 minutes or until skin is deep golden. Flip, and sear 3 minutes more. Add garlic when there's 1 minute of cook time left. Remove from heat.

Step 3

In the same skillet, carefully arrange kale ribbons around pan, tucking them under the chicken, and then tuck tomatoes all over so they surround the chicken thighs. Sprinkle generously with sea salt and 1/2 teaspoon pepper. Bake 30 - 40 minutes, until the chicken reaches an internal temperature of 165 degrees F and the tomatoes are bubbling and jammy. Remove from oven and sprinkle chicken with fresh herbs.

Step 4

Place a generous dollop of buttery grits in a bowl, spoon chicken and tomatoes, and finish with several spoonfuls sauce and an herb sprig.