Braised Chicken with Kale Recipe

Kale is often praised as a superfood and we couldn't agree more. Packed with high levels of lutein and zeaxanthin, kale can help protect your eyes from UV damage and help prevent cataracts.

Braised with kale, garlic, and fire-roasted tomatoes, bone-in chicken thighs come out of the oven tender and superbly moist. Bake chicken leg quarters in a broth mixture along with kale and tomatoes for an easy one-dish dinner.

• Ingredients
• 2 tablespoons canola oil, divided 
  
• 4 chicken leg quarters, skinned 
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1.1 ounces all-purpose flour (about 1/4 cup) 
• 5 garlic cloves, chopped
• 1 (16-ounce) package cut prewashed kale
• 1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
• 1 (14.5-ounce) can fat-free, lower-sodium chicken broth
• 1 tablespoon red wine vinegar

Preparation

1. 1. Preheat oven to 325°.
2. 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.
3. 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.