Author Notes
I refuse to let the kale trend die; it's just too good to give up. The chicken gets a nice kick from smoked paprika and the braise is a classic dry white wine/chicken stock combo. The kale is quick steamed at the end, which allows it to retain some of the crunch texture that we all know and love.
This recipe is adapted from a recipe from Bon Appetit Magazine. The recipe called for chicken legs and thighs, but I used a breast and thigh combo instead. I also used dried herbs instead of fresh for a deeper flavor and nixed the lemon. I also added a lot more kale, because I seriously love kale.
Pro tip: this makes an amazing lunch. —Brianna Plaza
Ingredients
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2
Large chicken breasts, cut in half
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6-8
Small hicken thighs
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1 tablespoon
Smoked Paprika
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2 teaspoons
Olive oil
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1
Medium onion, sliced
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6
Cloves garlic, sliced thin
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2 cups
Chicken broth
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1 cup
Dry white wine
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1
Large bag, pre-washed kale
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1 teaspoon
Dried rosemary
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1 teaspoon
Dried thyme
Directions
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Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat.
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Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8–10 minutes; transfer to a plate.
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Add onion and garlic to pot and cook, stirring often, until softened, 8–10 minutes.
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Return chicken (add thighs first, then add breasts about 5 minutes later so they don't over cook) to to pot; add broth, wine, and herbs. Bring to a boil; cover.
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Reduce heat; simmer until chicken is cooked through, 30–40 minutes.
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Add kale to pot. Cover; cook until wilted, about 5 minutes.
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