Google's Braised Chicken and Kale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use any variety of nutrient-rich kale in this dish. Ingredients:
4 chicken legs, drumsticks and thighs separated |
1 tablespoon paprika |
kosher salt, freshly ground pepper |
1 teaspoon olive oil |
1 medium onion, sliced |
6 garlic cloves, sliced |
2 cups low-sodium chicken broth |
1 cup dry white wine |
2 sprigs rosemary |
2 sprigs thyme |
1 large bunch kale, center ribs and stems removed, leaves cut into 1 strips |
lemon wedges |
Directions:
1. Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
2. Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
3. Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.
4. Per serving: 340 calories, 13 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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