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Chicken and Kale Recipe

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This recipe for Chicken and Kale is from Bagnall Busy Bee's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil
4 chicken thighs (bone in, skin on)
2 bunches of kale, rinsed and cut
1 14.5 oz. tin of fire roasted, diced tomatoes
5 cloves of garlic, minced
14 oz. low sodium chicken broth
1 Tbsp. red wine vinegar
Directions:
Directions:
Season the chicken with salt and pepper. In an oven-safe pan with some olive oil, brown the chicken thighs and set aside. Add kale in bunches and saute until wilted, add garlic and oil as needed. Stir in tomatoes. Pour in chicken broth, place chicken thighs on top of kale. Cover and bake at 325*F for ~1 hour and fifteen minutes.

Remove from oven, set chicken aside. Stir in red wine vinegar, salt and pepper to taste. Serve chicken on top of bed of kale.
Personal Notes:
Personal Notes:
This is one of Todd's favorite recipes to make, and was the first meal that he made for my parents. Based on experience from that first meal, please remember to use an oven mitt when removing the pan from the oven.

 

 

 

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