Ingredients
- 1 1/2 pounds chicken legs
- 1 1/2 pounds chicken thighs (legs and thighs separated, about 3lbs total)
- 1 tablespoon paprika
- Kosher salt, freshly ground pepper
- 1 teaspoon olive oil
- 1 onion, sliced (medium onion)
- 6 garlic cloves, sliced
- 2 cups low-sodium chicken broth
- 1 cup dry white wine
- 2 sprigs rosemary
- 2 sprigs thyme
- Kale (1 large bunch, center ribs and stems removed, leaves cut into 1" strips)
- Lemon wedges
How to Make
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Step 1: Sprinkle chicken with paprika; season with salt and pepper.
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Step 2: Heat oil in a large pot over medium heat.
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Step 3: Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
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Step 4: Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes.
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Step 5: Return chicken to pot; add broth, wine, and herbs.
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Step 6: Bring to a boil; cover.
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Step 7: Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
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Step 8: Add kale to pot.
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Step 9: Cover; cook until wilted, about 5 minutes; discard herbs.
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Step 10: Serve chicken and kale with lemon wedges.
We hope you enjoy this recipe!
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