downloademail this post

Braised Chicken & Kale

Active Time: 30 minutes
Total Time: 1 hour 35 minutes • Serves: 8

3 pounds Schnucks Natural assorted bone-in chicken pieces
1 teaspoon salt, divided
1/2 teaspoon ground black pepper
2 tablespoons Schnucks olive oil
1 medium red onion, thinly sliced (about 1 cup)
3 garlic cloves, minced (about 1 tablespoon)
1 can (14.5 ounces) less-sodium chicken broth
1 can (14.5 ounces) Schnucks petite diced tomatoes
1-1/2 teaspoons chopped fresh thyme leaves
1 bunch kale (about 12 ounces), center stalks removed, leaves coarsely chopped (about 6 cups packed)
1 can (15 ounces) Schnucks Great Northern beans or cannellini beans, rinsed and drained
1-1/2 tablespoons red wine vinegar

1. Preheat oven to 350°F. Sprinkle chicken with 1/2 teaspoon salt and pepper. In Dutch oven or oven-safe heavy 6- to 8-quart covered saucepot, heat oil over medium-high heat. In 2 batches, add chicken, skin side down; cook 5 to 6 minutes or until golden brown on all sides, turning occasionally. Transfer chicken to plate.

2. Reduce heat to medium. To same pot, add onion and remaining 1/2 teaspoon salt; cook 2 minutes, stirring occasionally. Add garlic and cook 1 minute, stirring constantly. Stir in broth, tomatoes with their juice and thyme and cook 4 minutes, stirring to loosen browned bits from bottom of pot.

3. Add kale; cover and cook 5 minutes, stirring occasionally, then add chicken; cover with lid. Braise in oven 30 minutes. Stir in beans and vinegar; braise 25 to 30 minutes longer or until chicken is very tender and internal temperature reaches 165°F. Let stand 5 minutes before serving.

Each serving: about 398 calories, 17 g total fat (5 g saturated),89 mg cholesterol, 571 mg sodium, 22 g carbohydrate, 5 g fiber, 1 g sugars, 36 g protein

Cook’s Wisdom

Braising is a cooking method in which foods (such as meats or vegetables) are first browned in oil and/or butter, then covered and cooked with a small amount of liquid at a low temperature for a lengthy period of time. The slow cooking helps tenderize meats by gradually breaking down the fibers. A tight-fitting lid is essential when braising to prevent the liquid from evaporating and help intensify the flavors.