5 from 3 votes
Lemon Garlic Braised Chicken with Kale
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!
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
3
to 4 Servings
Calories:
586 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 to 5 pounds chicken pieces bone-in, skin-on
- 3 tablespoons avocado oil or olive oil
- 1 large yellow onion chopped
- 6 cloves garlic minced
- 2 cups chicken broth low sodium
- 1 cup white wine such as sauvignon blanc, dry
- 1 lemon zested and juiced, whole
- 1 head curly kale leaves chopped, stems discarded
- salt to taste
- black pepper to taste
Optional for Serving:
- potato mashed
- rice cooked, brown or white
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 to 4 Servings
Amount Per Serving
Calories 586
% 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.