Last night, I made some delicousness with bone-in chicken, tomatoes, onions and kale. Brian Sr. raved about it and asked I that I make it once per week. I prepared it over a half-hour long phone chat with bestie and little Brian hung out in his big boy high chair (meltdown at 31 minutes).
Take your bone-in chicken pieces (thighs and breasts) and cover them with salt and pepper. If you have any other red seasonings in stock like red pepper flakes or smoked red pepper use that as well. Brown the chicken in a dutch oven with a little bit of olive oil on both sides for about 5 minutes. Once your chicken is browned, remove it from the pot and sauté chopped onion in the oil until it becomes translucent. Next add a can of diced tomatoes and 1 cup of dry white wine. Place your brown chicken back in the pot, put the lid on and roast in the oven at 425 degrees for about 30-40 minutes. Remove your dutch oven from the oven and add a little less than an entire bag of fresh kale (I buy the Trader Joe’s kind that is already cut and cleaned for you) and continue roasting until the kale cooks down, about 10 minutes.
Make a little side dish like quinoa or rice pilaf and you’re all set!
| I know, terrible picture that does not capture the goodness of this dish. |
