So this is a go to recipe in our home. It is a very light, healthy meal that’s also rather filling. That’s because I adapted this recipe from Cooking Light. I end up making it once a week and I feel healthier for doing so (although I really don’t like kale and can’t wait for that food trend to end).
2 tbs. canola oil
4 chicken thighs
1/2 tsp. fresh ground black pepper
1/4 tsp. kosher salt
1/4 cup flour
5 garlic cloves, minced
16oz package chopped kale
14oz can diced tomatoes
2 cups chicken stock
1 tbs. red wine vinegar
Preheat oven to 325°F.
Heat a dutch oven over medium high heat. Add the canola oil. Season the chicken on both sides with salt and pepper, then dredge in the flour. Place chicken, skin side down first in oil. Render out most of the fat from the skin, about 5 minutes. Then flip over chicken and brown for another 2-3 minutes. Remove from dutch oven.
Take half of the kale and put in dutch oven. Stir and then cover for 2 minutes to let the kale wilt down a bit. Then take the remaining kale and garlic and add to the dutch oven. Stir and cover again allowing the kale to wilt all the way down. Then add tomatoes and its juices and stock. Bring to a boil. Use a wooden spoon to scrape the bottom bits off the dutch oven. Then bring mixture down to a simmer. Place chicken back inside the dutch oven. Cover and place in the oven for about 50 minutes (or until the chicken reaches and internal temperature of 165°F).
Remove from oven when done. Take chicken out and add vinegar to the veggies.
I actually serve this with a side of rice because we can’t live without carbs in this house. I’m sure it would go great with potatoes, or as pictured above.
This is actually a really great baby led weaning recipe. Just take the skin off and shred the meat. And make sure you give the kale without the rib pieces as those are far too tough to gum. I mix it all up in a bowl with rice and serve it to my kids. My daughter actually preferred the kale over the meat.