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Braised Chicken, Greens and Beans Recipe

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This recipe for Braised Chicken, Greens and Beans, by , is from The Matthews Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Bartel

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. bone-in chicken pieces (1 couple thighs, a leg piece and a breast work well - I prefer a variety)
Freshly ground black pepper
1 tablespoon olive oil
1 medium yellow onion, diced
3-5 cloves garlic, finely chopped (based on personal preference)
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional, but we never skip them)
2 cups low sodium chicken broth
1/4 teaspoon kosher salt, plus more for seasoning
1 - 1 1/2 bunch kale (around 16 oz)
1 (15 oz) can great northern or cannellini beans, drained and rinsed
Finely grated zest of 1/2 lemon
Juice of whole lemon
Grated Pecorino Romano cheese, for serving

Directions:
Directions:
Season the chicken on all sides with salt and pepper. Heat the oil in a Dutch oven over medium high heat until shimmering. Add the chicken, skin side down, and sear until browned, about 10 minutes. You can stop after 5 minutes but I really like the flavor that the well browned skin gives the dish in the end. Flip and brown the other side. Remove the chicken to a plate and set aside. Don't worry if it isn't cooked all the way through.

Reduce the heat to medium and add the onion, garlic, thyme and red pepper flakes to the pot (do not remove any of the fat). Season with salt and pepper and sauté until tender, about 7 minutes. Add the reserved chicken and any of it's juices, broth and 1/4 teaspoon salt (I usually skip this salt addition, but you don't have to). Bring to a boil, then cover and simmer, adjusting the heat as needed, until the chicken is cooked through, 10-15 minutes. Meanwhile, wash and coarsely chop the kale into bite-sized pieces, removing the tough stems for another use.

Remove the chicken to a clean plate. Add the kale and beans to the pot and simmer uncovered, stirring occasionally, until the kale is tender, about 10 minutes. Meanwhile, shred the chicken (use 2 forks if the chicken is still hot) and discard the bones and skin. When the kale is ready, stir in the shredded chicken, lemon juice and lemon zest. Taste and season with salt and pepper. Top with grated cheese.

Personal Notes:
Personal Notes:
I found this recipe on the kitchen.com about a year ago and over time adapted it to our liking. Over the last 5 or 6 years, Aaron's cooking started to follow a trend that we both really liked and that was the addition of fresh lemon juice to recipes. This dish is a great example of how well lemon juice works. I have also started to work beans into our diet, offering great health benefits. Fab leftovers!

 

 

 

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