recipe for braised chicken with kale. The chicken is moist, the kale is hearty, and the whole dish is just unbelievably flavorful - who knew Google could cook?
A note: To brown the chicken, I used two pots and then consolidated them into one when it came time to cook them in the liquid. If you don't have two pots, you can do the browning in two batches.
Total time to cook: 1 hour
Makes four servings
4 chicken legs with the skin on, the thighs and drumsticks separated
1 tbsp paprika
2 tsp vegetable oil (one per pot for browning the chicken)
1 medium white onion, sliced
6 garlic cloves, sliced
2 cups low sodium chicken broth
1 cup white wine
4 sprigs thyme
1 large bunch of kale (cut off the stems and ribs and tear into medium pieces)
Kosher salt and pepper, for seasoning
1 lemon wedge per serving
- Season the chicken with the paprika, salt (only a little), and pepper.
- Bring the liquid to a boil, then cover the pot and reduce the heat. Simmer for about 35 minutes.