Braised Chicken & Kale

Recipe courtesy of Epicurious



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



  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.