Google’s Braised Chicken and Kale

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. Serve chicken and kale with lemon wedges.

Serves 4

WW PP Per serving: 10