Photo: John Autry; Styling: Cindy Barr
Hands-on Time
20 Mins
Total Time
1 Hour 40 Mins
Yield
Serves 4 (serving size: 1 1/4 cups kale mixture and 1 leg quarter)

Bake chicken leg quarters in a broth mixture along with kale and tomatoes for an easy one-dish dinner.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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 325° for 1 hour and 15 minutes. Remove chicken from pan; stir in vinegar. Serve chicken over kale mixture.

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