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Braised Chicken with Kale

Photo: John Autry; Styling: Cindy Barr
Hands-on time 20 mins
Total time 1 hr, 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.

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

Nutrition Information

  • calories 412
  • fat 15.7 g
  • satfat 2.6 g
  • monofat 6.9 g
  • polyfat 4.4 g
  • protein 45.9 g
  • carbohydrate 22.8 g
  • fiber 3.7 g
  • cholesterol 161 mg
  • iron 5.4 mg
  • sodium 604 mg
  • calcium 215 mg

How to Make It

  1. Preheat oven to 325°.

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