Rating: 4.5 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 14

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

Deb Wise
Recipe by Cooking Light November 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
1 hr 40 mins
Yield:
Serves 4 (serving size: 1 1/4 cups kale mixture and 1 leg quarter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

412 calories; fat 15.7g; saturated fat 2.6g; mono fat 6.9g; poly fat 4.4g; protein 45.9g; carbohydrates 22.8g; fiber 3.7g; cholesterol 161mg; iron 5.4mg; sodium 604mg; calcium 215mg.
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