Braised Chicken With Kale Recipe

Name: Braised Chicken With Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil, divided; 4 chicken leg quarters, skinned; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1.1 ounces all-purpose flour (about 1/4 cup); 5 garlic cloves, chopped; 1 (16-ounce) package cut prewashed kale; 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained; 1 (14.5-ounce) can fat-free, lower-sodium chicken broth; 1 tablespoon red wine vinegar

Servings: persons

2 tablespoons canola oil, divided
4 chicken leg quarters, skinned
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1.1 ounces all-purpose flour (about 1/4 cup)
5 garlic cloves, chopped
1 (16-ounce) package cut prewashed kale
1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 tablespoon red wine vinegar

1
Preheat oven to 325u00b0.
2
Heat a Dutch oven over medium-high heat. Add 2 teaspoons canola oil. Sprinkle the chicken with black pepper and 1/4 teaspoon salt. Place flour in a dish, and dredge chicken. Place 2 leg quarters in pan, and cook for 1 1/2 minutes on each side. Remove from pan. Repeat procedure with 2 teaspoons oil and remaining 2 leg quarters. Remove from pan.
3
Add remaining 2 teaspoons oil to pan. Add garlic; cook for 20 seconds. Add half of kale; cook for 2 minutes. Add remaining half of kale; cook 3 minutes. Stir in tomatoes and broth; bring to a boil. Return chicken to pan. Cover and bake at 325u00b0 for 1 hour and 15 minutes. Remove chicken from pan; stir in vinegar. Serve chicken over kale mixture.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons canola oil, divided, 4 chicken leg quarters, skinned, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and more.

Yes, Braised Chicken With Kale falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken With Kale

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