top of page

BRAISED CHICKEN & GREENS

​

INGREDIENTS

​

  • 1 1/2 pounds bone-in chicken pieces (you can use boneless, skinless breast as well)

  • Freshly ground black pepper

  • 1 tablespoon olive oil

  • 1 medium yellow onion, diced

  • 4 cloves garlic, finely chopped

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon red pepper flakes (optional)

  • 2 cups low-sodium chicken or veggie broth

  • 1/4 teaspoon kosher salt, plus more for seasoning

  • 1 bunch 

  • 1 bunch kale ( about 5 cups cut up) 

  • 1 can cannellini beans ( or any white beans), drained & rinsed

  • Finely grated zest of 1/2 lemon

  • ​

INSTRUCTIONS​

  1. Season the chicken on all sides with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the chicken, skin-side down, and sear until browned, about 5 minutes. Flip and brown the other side. If using boneless, skinless breast, brown chicken for 2-3 minutes per side, then turn down heat to medium for an additional 5 or so minutes. Remove the chicken to a plate and set aside (it may not be cooked through and this is okay- you will finish later).

  2. Reduce the heat to medium and add the onion, garlic, thyme, and red pepper flakes (if desired) to the same, un-rinsed pot. Season with salt and pepper and sauté until tender, about 7 minutes.

  3. Add back the chicken & its juices on the plate, chicken or veggie broth, and 1/4 teaspoon salt. Bring to a boil, then cover and simmer, adjusting the heat as needed, until the chicken is cooked through, 10 to 15 minutes (or until chicken registers at 165 degrees).

  4. Meanwhile, wash and coarsely chop the kale into bite-sized pieces, removing the tough stems.

  5. Remove the chicken to a clean plate and shred into big pieces (use 2 forks if the chicken is still hot) and discard any bones and skin.

  6. Add the kale and beans to the pot and simmer uncovered, stirring occasionally, until the kale is tender, about 10 minutes.

  7. When the kale is tender, stir in the shredded chicken and lemon zest.

  8. Taste and season with more salt and pepper as needed. 

​

Recipe adapted from Thekitchn.com

bottom of page