Servings: 3 to 4 Servings
Lemon Garlic Braised Chicken with Kale
A rustic, delicious chicken recipe that results in tender meat every time! Recipe reprinted from Julia Mueller's cookbook, Let Them Eat Kale! Lemony Braised Chicken and Kale is a nutritious, mouth-watering dinner!
Equipment
Ingredients
- 4 to 5 pounds bone-in skin-on chicken pieces *
- 3 tablespoons avocado oil or olive oil
- 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 head curly kale leaves chopped, stems discarded
- Salt and pepper to taste
Optional for Serving:
- Mashed potatoes
- Cooked brown or white rice
Instructions
- Heat 3 tablespoons of the oil in a large thick bottomed pot (such as a Dutch oven) over medium-high heat on the stove top. Wait a few minutes for the pot to become sizzling hot.
- Sprinkle both sides of the raw chicken pieces with salt and black pepper and place them skin-side down on the hot surface.
- Cook until the chicken becomes crispy and browned, about 6-8 minutes. Flip chicken to the other side, and cook another 4 to 5 minutes. There is no need to cook the chicken all the way through just yet. Using tongs, transfer chicken to a plate and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Reduce the heat to medium and transfer the chopped onion to the Dutch oven. Sauté until translucent, about 8 minutes. Add the garlic and sauté another couple of minutes, until fragrant
- Arrange the pieces of browned chicken in the pot so that they are skin-side up.
- Pour the chicken broth, wine, lemon juice, and lemon zest over the chicken.
- Cover the pot and place it in the oven. Bake for 40 minutes. 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 another 5 to 8 minutes, or until kale has softened and the chicken breasts reach 165 degrees F and the thigh pieces reach 180 degrees F.
- 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!
Notes
* You can use thighs, drumsticks, breasts, etc. You can also use a whole butchered chicken if you are familiar with butchering a whole body chicken.
Nutrition
Serving: 1Serving (of 4), Calories: 586kcal, Carbohydrates: 12g, Protein: 29g, Fat: 37g, Saturated Fat: 6g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Cholesterol: 94mg, Sodium: 401mg, Fiber: 3g, Sugar: 2g