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.

Ratings & Reviews

sedutta's Review

nallix
November 17, 2014
N/A

daneanp's Review

Madeleinesnana
October 06, 2014
This was pretty good but not as flavorful as Tuscan Baked Chicken and Beans (from October 2010) which is a similar dish. We served it with pan-fried sliced polenta and steamed broccoli.

Kaseyshealth's Review

dianemasset
February 12, 2014
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.

SummerTomato's Review

farrellja
February 11, 2014
Absolutely delicious! Made this again tonight, but used turkey thigh and collards- added 30 minutes to cooking time. Our best bird; always gets raves.

Dblack005's Review

sedutta
February 10, 2014
N/A

ptk214's Review

ahatfield
January 26, 2014
I thought this was a very good dish. Chicken was falling off the bone. Will definitely make it a staple in this household.

Onecentinvegas's Review

kkthecook
December 28, 2013
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.

koriander's Review

SummerTomato
June 14, 2013
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?

EleanorCook's Review

kimsiler52
April 06, 2013
I used a can of Rotel instead of plain tomatoes which gave it a nice kick!

ahatfield's Review

iamtheXOXXI
February 26, 2013
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.