One-Pan Braised Chicken with Kale and White Beans
Tux Loerzel
Ingredients
- 1 4-5 pound chicken, cut into 10 pieces (you can substitute an equal amount of skin-on, bone-in breasts and/or thighs)
- 1tablespoon olive oil
- 1/2pound sweet Italian sausage (about 3 sausages)
- 1 medium to large onion, chopped
- 6cloves garlic
- 6-7sprigs fresh thyme
- 1cup dry white wine
- 2cups low-sodium chicken stock
- 1can (15 oz) diced tomatoes, drained
- 2cans (15 oz) white beans (I used Cannellini)
- 1pound Lacinato kale (about 2 bunches) *see note
- coarse Kosher salt and ground black pepper to taste
Instructions
- Preheat oven to 375.
- Generously season your chicken pieces with salt and pepper. If using store-bought breasts you’ll want to cut them each in half with a very sharp knife.
- Heat olive oil in a large dutch oven or braising pan over high heat. Working in batches, brown chicken pieces on all sides (about 4 to 5 minutes per side), and transfer to a plate to rest. Drain off all but about 1 tablespoon of any grease from the chicken, and brown the sausage and onions over medium high heat. Try to break up and crumble the sausage as it browns. Cook about 5 minutes, or until sausage is mostly cooked through and onions are starting to soften and get some color. Toss in garlic and cook one minute more. Add thyme and white wine, and simmer until wine has reduced by about half, about 5 or 10 minutes. Add chicken stock and drained tomatoes and bring just back to a simmer. Arrange chicken, skin side up, in a single layer and transfer to the oven to braise, uncovered, for 35-40 minutes.
- While chicken is in the oven; remove the ribs, roughly chop, and thoroughly wash the kale. Dry well with a kitchen towel or salad spinner.
- Once cooked through and tender, transfer chicken pieces to a plate and tent with foil. Turn the oven off and transfer the chicken back to the oven with the door slightly open to keep warm. Move the pan back to the stove and reduce the braising liquid over high heat for about 10 minutes. Add kale and beans, toss, and cook until all the kale is completely wilted, about 5 minutes more. Taste the sauce and adjust seasoning with salt and pepper if necessary. Add the chicken back to the pan and serve.
- Serve the chicken in shallow bowl over a bed of beans and kale. Spoon some of the liquid over the top just before serving.
*Note: You can use other types of kale if you can’t find Lacinato, but I think it has the best flavor and texture for this dish, and holds up to best to braising and reheating.
This recipe from Brooklyn Homemaker for Honest Cooking was republished with permission. It originally appeared as Braised Chicken with Kale and White Beans.
Tux Loerzel