Oh, Google. How we rely on you, both for entertainment, a substitution for memory, and recipes that use up stuff like kale. If you google chicken and kale, it will, oddly enough, return a hit for this recipe, which comes from the cafeteria at Google via Bon Appetit. Clearly this is a different experience from the cafeteria at work, where confusion reigned supreme this morning when the cook didn't show up. Clearly we're not in the same kind of league.
Google's Braised Chicken and Kale
Adapted from Bon Appetit, March 2013
Ingredients
4 chicken thighs
4 chicken drumsticks
Paprika
1 teaspoon olive oil
1 medium onion, sliced
6 cloves garlic, sliced
2 cups chicken broth
1 cup dry white wine
2 sprigs rosemary, plus more for optional garnish
2 sprigs thyme
1 large bunch kale, center stalks removed, and sliced into narrow ribbons
Method
Heat large pot over medium heat. Add olive oil. Sprinkle chicken pieces with salt and pepper, and generously with paprika. Brown, starting skin-side down, until well brown on all sides. Remove to a plate.
Add onion and cook until almost softened. Add garlic and cook for about a minute. Return chicken to pot. Add broth, wine, herb and kale. Bring to a boil, cover and cook about 30 minutes. Uncover, turn heat to high and boil down the liquid to make a sauce, about 10 minutes. Season to taste with salt and pepper. Garnish with rosemary if desired.
Rating: Fine. The chicken was quite nice by itself, but you definitely need to boil down the sauce or it's just runny and not as tasty a sauce to help disguise all that kale.
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