Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

"Un-Fried" Chicken with Kale Gravy and Sweet Potatoes

• 5 cups Low-Sodium chicken broth
• 5 cups roughly chopped kale, washed
• 1 medium vidalia onion, diced
• 6 cloves garlic, roughly chopped
• 1 cup white wine
• 1 bunch thyme, tied into a bundle with butcher's twine
• 6 chicken thighs, skin removed
• 1 cup white wine
• ¼ cup cornstarch
• 1 small bunch fresh chives, chopped
• 3 medium sweet potatoes
• 2 quarts grapeseed oil
• 3 cups soy flour
• 2 tablespoons paprika
• 1 tablespoon celery salt
• 2 tablespoons black pepper
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 3 cups lowfat buttermilk
• Tabasco sauce to taste

Serves 3

Bring first 6 ingredients to a low simmer in a dutch oven or large pot. Season with salt and pepper. Add chicken thighs to the pot and push them down to make sure they are submerged in the liquid. Cover with a lid and gently simmer for 40 minutes or until tender. Remove thighs from liquid and set aside to keep warm.

To make gravy, bring kale liquid to a boil. In a small bowl, whisk remaining 1 cup white wine into the cornstarch to make a slurry. Whisk slurry mixture into the boiling kale/broth mixture. Simmer until thickened, about 3 minutes and add chives. Adjust seasoning, if necessary.

Prick sweet potatoes with a fork and microwave for about 7 minutes, or until tender.

Meanwhile, bring grapeseed oil to 400 degrees F in a large pot with high sides. In a large baking dish, combine soy flour with paprika, celery salt, black pepper, salt, and cayenne and mix well. In a large bowl combine warm chicken thighs with buttermilk to coat. Next, dredge thighs in the soy flour mixture. Repeat process one more time to double coat the chicken. Shake off excess flour.

Fry chicken, 3 pieces at a time, for about 30 second to 1 minute, or until golden brown. Drain on a roasting rack or paper towels. Serve chicken with kale gravy, sweet potatoes and tabasco sauce if desired.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.