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Lemony Braised Chicken with Kale
Lemony Braised Chicken and Kale
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Recipe reprinted from Julia Mueller's cookbook, Let Them Eat Kale!
Servings: 3 to 4
Author: Julia
Ingredients
  • 1 whole chicken butchered*
  • 3 tablespoons grapeseed or canola oil separated
  • 1 large yellow onion chopped
  • 6 cloves garlic minced
  • 2 cups low sodium chicken broth
  • 1 cup dry white wine such as sauvignon blanc
  • 1 whole lemon zested and juiced
  • 1 leaves head curly kale chopped
  • Salt and pepper to taste
Optional for Serving:
  • Mashed potatoes
  • Cooked brown or white rice
Instructions
  1. Heat 2 tablespoons of the oil in a large cast iron skillet to medium-high heat.
  2. Sprinkle the raw chicken pieces with salt and pepper and place them skin-side down on the hot cast iron skillet.
  3. Cook until the chicken becomes crispy and browned, about 8 minutes. Flip chicken to the other side, and cook another 2 to 3 minutes but do not cook the chicken all the way through. Using tongs, transfer chicken to a plate and set aside.
  4. Preheat the oven to 425 degrees Fahrenheit.
  5. In a large (6-quart) Dutch oven (or large oven-safe pot), heat 1 tablespoon of oil over medium heat.
  6. Add the chopped onion and sauté until translucent, about 8 minutes.
  7. Add the garlic and sauté another couple of minutes.
  8. Arrange the pieces of chicken in the pot so that they are skin-side up.
  9. Pour the chicken broth, wine, lemon juice, and lemon zest over the chicken.
  10. Cover the pot and place it in the oven. Allow chicken to cook for 20 to 25 minutes until the chicken breasts reach 160 degrees F and the thigh pieces reach 180 degrees F.
  11. Remove the pot from the oven, add the kale leaves, stir them into the chicken and broth, replace the cover, and place pot back in the oven for 5 to 8 minutes, or until kale has softened.
  12. Carefully remove the pot from the oven. Serve kale and chicken with spoonfuls of the broth. You can also serve the meal with mashed potatoes or cooked brown rice!
Recipe Notes

* You can also use 1-1/2 to 2 pounds boneless skinless chicken breasts and thighs