Googles Braised Chicken And Kale Food
BRAISED ROTISSERIE CHICKEN WITH BACON, TOMATOES, AND KALE
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Braise Dinner Quick & Easy Bacon Tomato Kale Wheat/Gluten-Free Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8-10 minutes.
- Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.
CIDER-BRAISED CHICKEN WITH APPLES AND KALE
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Provided by Anna Stockwell
Categories Dinner Quick and Healthy Braise Chicken Kale Apple White Wine Tarragon Fall Wheat/Gluten-Free Winter Mustard
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange rack in upper third of oven; preheat to 450°F. Season chicken all over with 1 tsp. salt and 1/2 tsp. pepper, then rub with 1/4 cup mustard, making sure to get mustard under skin.
- Heat 2 Tbsp. oil in a large heatproof high-sided skillet or heavy braising pan over medium-high. Sear chicken, skin side down, until golden-brown, about 8 minutes. Turn chicken, then arrange apples and onion around chicken. Add wine and 1 cup cider, then transfer to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, about 20 minutes.
- Meanwhile, heat remaining 1/2 cup cider, 1 Tbsp. oil, and 1/2 tsp. salt in a large pot over medium; add kale, cover, and cook until wilted. Continue to cook, stirring occasionally, until kale is tender, about 5 minutes. Using slotted spoon, divide kale among plates.
- Transfer chicken, apples, and onion to plates with a slotted spoon. Heat remaining liquid in skillet over high. Add cream and remaining 1 tsp. mustard and bring to a boil. Cook, whisking constantly, until sauce is thickened, about 5 minutes. Remove from heat and stir in lemon juice.
- Spoon sauce alongside chicken and kale. Garnish with tarragon, if desired.
BRAISED KALE
Steps:
- Wash, trim and chop the kale. In a large pot heat oil and lightly saute garlic. Add kale and chicken stock. Cook covered for 12 minutes.
BRAISED KALE
Provided by Food Network
Categories side-dish
Time 22m
Yield 4 side dish servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
- In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.
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BRAISED CHICKEN WITH KALE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (22)Total Time 1 hr 40 minsServings 4Calories 412 per serving
- 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.
- 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.
ONE-POT BRAISED CHICKEN WITH KALE AND WHITE BEANS
From themodernproper.com
5/5 (26)Total Time 1 hr 10 minsCategory Dinner, Gluten-Free, Low-Carb, One-Pot-MealsCalories 584 per serving
- In a large skillet or braiser with a tight fitting lid heat 1 tablespoon of olive oil over medium/high heat.In a small bowl mix together paprika, salt and pepper
- Pat the chicken thighs dry and season them generously with the paprika mixture.Place the thighs, 4 at a time, skin side down into the pan
- Allow the skin to brown (about 4-5 minutes) then flip them and continue to cook for 3 more minutes.Remove from pan, set aside
- Repeat the process with the remaining thighs.Once the chicken has been removed, add the shallots to the pan and cook over medium heat until just tender
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