Google's Braised Chicken and Kale
A hearty and flavorful dish featuring paprika-seasoned chicken legs braised with white wine, aromatic herbs, and tender kale. This rustic one-pot meal combines succulent chicken with nutritious greens in a savory broth.
Ingredients
- •4 pieces chicken legs, drumsticks and thighs separated
- •1 tablespoon paprika
- •1 to taste Kosher salt, freshly ground pepper
- •1 teaspoon olive oil
- •1 medium medium onion, sliced
- •6 cloves garlic cloves, sliced
- •2 cups low-sodium chicken broth
- •1 cup dry white wine
- •2 sprigs sprigs rosemary
- •2 sprigs sprigs thyme
- •1 bunch large bunch kale, center ribs and stems removed, leaves cut into 1" strips
- •1 to serve Lemon wedges
Cooking Instructions
- 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.
10 min
- 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.
40 min
- 3.
Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.
5 min
