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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Braised Chicken with Kale

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

Cooking Light NOVEMBER 2011

  • Yield: Serves 4 (serving size: 1 1/4 cups kale mixture and 1 leg quarter)
  • Hands-on: 20 Minutes
  • Total: 1 Hour, 40 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 412
  • Fat: 15.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.9g
  • Polyunsaturated fat: 4.4g
  • Protein: 45.9g
  • Carbohydrate: 22.8g
  • Fiber: 3.7g
  • Cholesterol: 161mg
  • Iron: 5.4mg
  • Sodium: 604mg
  • Calcium: 215mg
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Braised Chicken with Kale Recipe

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