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.