Google’s Braised Chicken and Kale

by Anne Bennett on January 26, 2014

chicken & kale

If you’re lucky enough to work for Google at their headquarters in Mountain View, California, you have 25+ restaurants to choose from for breakfast, lunch and/or dinner.  To further sweeten the Google meal deal, all food, including snacks and drinks situated at kiosks throughout the campus, are free.

Google goes to great lengths to encourage their employees to eat healthfully — everything served at Google, from snacks to salad dressings, is color-coded: green signifies healthiest; yellow is good for you; and red, least healthy. Google also helps employees exercise portion control by providing small plates and bowls for meals. By the way, that color-coding can be a real shocker!

Bon Appetit Magazine featured an article last year about Google’s enviable food service, and this recipe for braised chicken and kale, created by Google chef Scott Giambastiani, was included. I didn’t buy the magazine, but I do use Google almost every day to search for recipes. When I happened to type in chicken and kale, voila! There was Google Chicken. What goes around comes around.

I prefer to use lacinato, or dinosaur kale, for recipes. Curly kale is just too fibrous and doesn’t ever seem to soften as it cooks. For this recipe I used skin-on chicken thighs and removed the skin at serving time. Reminder — be sure to adequately season the chicken and kale with kosher salt and pepper before serving. If you don’t have fresh rosemary or thyme, you can use a teaspoon of dried herbs instead.

4 chicken legs, drumsticks and thighs separated
1 Tbsp. paprika
Kosher salt and freshly ground pepper
1 tsp. olive oil
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
2 cups low-sodium chicken broth
1 cup dry white wine
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 large bunch lacinato kale, center ribs and stems removed, leaves cut into 1″ strips
Lemon wedges

Sprinkle chicken with paprika and season with salt and pepper. Heat oil in a Dutch oven, add chicken and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer to a plate.

Add onion and garlic to pot and cook until softened, about 8-10 minutes. Return chicken to pot and add broth, wine and herbs. Bring to a boil, cover, reduce heat and simmer until chicken is cooked through, about 30-40 minutes.

Add kale to pot. Cover and cook until kale has wilted, about 5 minutes. Season to taste with kosher salt and pepper. Serve chicken and kale with lemon wedges.

Serves 4

WW PP Per serving: 10

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