Lemon Garlic Braised Chicken with Kale
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
3 to 4 Servings
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Calories
586 kcal
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Course
Main Course
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Cuisine
American
Lemon Garlic Braised Chicken with Kale
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A rustic, delicious chicken recipe that results in tender meat every time! Recipe reprinted from Julia Mueller's cookbook, Let Them Eat Kale! Lemony Braised Chicken and Kale is a nutritious, mouth-watering dinner!
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Ingredients
- 4 to 5 pounds bone-in skin-on chicken pieces *
- 3 tablespoons avocado oil or olive oil
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 2 cups low sodium chicken broth
- 1 cup dry white wine such as sauvignon blanc
- 1 whole lemon zested and juiced
- 1 head curly kale leaves chopped, stems discarded
- salt and pepper to taste
Optional for Serving:
- mashed potatoes
- cooked brown or white rice
Instructions
- Heat 3 tablespoons of the oil in a large thick bottomed pot (such as a Dutch oven) over medium-high heat on the stove top. Wait a few minutes for the pot to become sizzling hot.
- Sprinkle both sides of the raw chicken pieces with salt and black pepper and place them skin-side down on the hot surface.
- Cook until the chicken becomes crispy and browned, about 6-8 minutes. Flip chicken to the other side, and cook another 4 to 5 minutes. There is no need to cook the chicken all the way through just yet. Using tongs, transfer chicken to a plate and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Reduce the heat to medium and transfer the chopped onion to the Dutch oven. Sauté until translucent, about 8 minutes. Add the garlic and sauté another couple of minutes, until fragrant
- Arrange the pieces of browned chicken in the pot so that they are skin-side up.
- Pour the chicken broth, wine, lemon juice, and lemon zest over the chicken.
- Cover the pot and place it in the oven. Bake for 40 minutes. Remove the pot from the oven, add the kale leaves, stir them into the chicken and broth, replace the cover, and place pot back in the oven for another 5 to 8 minutes, or until kale has softened and the chicken breasts reach 165 degrees F and the thigh pieces reach 180 degrees F.
- Carefully remove the pot from the oven. Serve kale and chicken with spoonfuls of the broth. You can also serve the meal with mashed potatoes or cooked brown rice!
Notes
- * You can use thighs, drumsticks, breasts, etc. You can also use a whole butchered chicken if you are familiar with butchering a whole body chicken.
- thighs, drumsticks, breasts, etc. You can a
Nutrition Information
Show Details
Serving
1Serving (of 4)
Calories
586kcal
(29%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
37g
(57%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
18g
Cholesterol
94mg
(31%)
Sodium
401mg
(17%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 3to 4 Servings
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Serving | 1Serving (of 4) | |
| Calories | 586kcal | 29% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 94mg | 31% |
| Sodium | 401mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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