Salt the chicken thighs
Sear the chicken thighs in olive oil and butter until crispy and fully cooked
Set the chicken aside
Toast the paro couscous
Deglaze the pan with white wine
Add chicken stock
Return the chicken to the pan and let it simmer until the liquid has absorbed
Stir in the Boursin cheese
Add chopped kale and stir
Plate the dish with the crispy chicken on top
