Dinner Is Served: Braised Chicken W/ Kale & Beans

Today on Dinner Is Served we are going back to basics and making some chicken. A lot of the time, I have to be honest, I see a photo of something I would like to try and that is what I decide we make. I have been wanting to eat healthier lately and eat more protein rich food to help improve my stamina throughout the day. This braised chicken with kale and white beans felt like the perfect choice! 

I personally love beans but I, like many others, have never really been a fan of kale. Today, even I will venture a little out of my comfort zone all for the sake of health. This better pay off or I’m suing. 

Let’s get started!

Ingredients:

  • 2 tablespoons of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of sea salt 
  • Half a teaspoon of black pepper
  • 1 shallot, minced
  • 1 1/2 cups of chicken broth, separated
  • 8 bone-in, skin on chicken thighs
  • 1 tablespoon of dijon mustard
  • 2 tablespoons of cold butter 
  • 2 tablespoons of lemon juice 
  • 1 teaspoon of freshly chopped tarragon
  • 1/4 cups of capers
  • 10 cups of kale, chopped, with the stem removed
  • 1 13.5oz can of white cannellini beans 

Steps:

  1. In a large skillet or a braiser, heat up 1 tablespoon of olive oil over medium to high heat. 
  2. In a small bowl, mix together the paprika, salt and pepper. Pat the chicken thighs dry and season them with the paprika mixture.
  3. Place the thighs in the pan, four at a time. Let the skin brown on one side before flipping it over to let the other side brown as well. 
  4. Remove the chicken from the pan and set it aside. Repeat the process with the remaining chicken. Once you are finished with the chicken, add the shallots in the pan and cook on medium heat. 
  5. Add 1 cup of chicken stock to the pan along with the dijon mustard. Bring it to a simmer and stir. Continue the simmer until the sauce is reduced to 1 cup and thickens up a bit. Remove from the heat and whisk in the cold butter. Once the butter is added, mix in the lemon juice, capers and tarragon. 
  6. Add the kale and white beans into the pan and toss until the kale is coated with the sauce. Add the chicken back into the pan. 
  7. Drizzle the remaining broth over the entire dish, cover it and return it to low heat. Braise the dish for 30 minutes! 
 

Enjoy! 

 

Just like that, you have a nutritious meal that will hopefully last you a few sittings! What we put in our bodies is so important and although junk food is the best thing to ever happen to us we must still eat healthy foods. This is your future self talking to you now, for the love of whatever you believe in, eat your vegetables. 

Does this sound like something you’d like to try? Let us know in the comments below! Be sure to check out some of our other articles too where we discuss the “Game of Thrones” sequel and “Emily In Paris.”

 

3 Comments
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