Bake chicken leg quarters in a broth mixture along with kale and tomatoes for an easy one-dish dinner.
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
How to Make It
Preheat oven to 325°.
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.
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.
It was "OK". The only thing I changed was that I used Italian diced tomatoes instead of fire roasted. I found the chicken to be very bland. The bites that I had both kale and tomatoes was very good and the broth mixture was delicious!
My husband tolerated it since I made it with white rice, but I was rather underwhelmed and wanted it to have a little more.
Next time I think I will braise the kale tomatoes on a stove top and use chicken breasts. After cooking the kale, I will add the breasts in last until they are cooked through.
Killer dish! I made it with turkey thighs since I didn't have chicken legs; I didn't have quite enough kale, so I fluffed it out with fresh spinach and I added Rotel instead of plain tomatoes. YUMMMMMM! Tasty, filling and healthy. Husband and I agree, a 5 star recipe. Excellent over rice. Definitely will make again.
This was really simple and good, although it's hard to make on a work night since it bakes for 1:15 minutes, plus prep and browning time. I added grilling blend and extra seasoning to the chicken, and used spicy roasted tomatoes. I might try rotel or jalapeno tomatoes next time. I served it with seasoned rice. My first experience with kale! I wonder if pepper vinegar would work instead of the red wine vinegar, giving it an extra kick?
What a fantastic winter dish. I made the mistake of omitting the splash of vinegar this time, and will be sure to remember it for next time. It was delicious and homey without it, but I think the vinegar would have really made it pop. It made for tasty leftovers too, but I think I'd shred the leftover chicken off the bone before reheating - the bones just didn't look very appetizing on the next day.
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