Braised Chicken with Kale and White Beans is a hearty, healthy one pot meal with just 10 minutes of hands-on time. It is perfect for a chilly Sunday afternoon.
This recipe will not disappoint. The flavors work so well together with shallot, a touch of paprika, Dijon mustard, lemon juice, capers and tarragon, of and a hint of butter. And it is great leftover too. Ready for juicy seared chicken thighs in a tasty light broth with wilted kale and cannellini beans?
Note: This recipe is courtesy of #themodernproper.
Key Ingredients and Substitutions
- Chicken Thighs – Bone-in, skin on for tender inside, crispy outside chicken.
- Paprika – for a hint of sweetness. You can substitute cayenne or chili powder which will give the dish a a little heat.
- Shallot – or yellow onion will work.
- Chicken Bone Broth – or low sodium chicken broth.
- Dijon Mustard – or stone ground mustard.
- Butter – Brings the golden color and a touch of richness.
- Lemon Juice
- Tarragon – Freshly chopped, or 1/8 teaspoon dried tarragon.
- Capers
- Kale – Curly kale or Lucinato, tough ribs removed.
- White Beans – Cannellini beans can be substituted with Great Northern or Navy beans.
Preparation
I call this a weekend meal because it takes over an hour but it only takes a bit of hands-on time so you can totally pull it off on a weeknight if time allows. That is what I love about braising – just prep everything, put it in the pot and let it do its thing! Low and slow brings out all of the beautiful flavors and ensures that the chicken is gorgeously tender.
- Mix the paprika, salt and pepper in a small bowl. Pat the mixture onto the chicken thighs. Then sear the chicken thighs in extra virgin olive oil. With 8 thighs, you will need to do this in two batches. Once seared (not cooked), remove from the pot.
- Saute the shallot in the same pot. Add a cup of chicken bone broth and the Dijon mustard and simmer for 5 minutes or so.
- Remove the pot from the heat and whisk in the butter. Return to the heat and stir in the lemon juice, capers and tarragon. Stir in the kale and beans. Return the chicken to the pot. Pour the remaining broth over the chicken. Simmer on low for 30 minutes.
The braised chicken with kale and beans stands on its own but you can certainly serve it over mashed potato or polenta.
Equipment
Dutch Oven/Le Creuset or large, deep heavy bottomed pan.
PrintBraised Chicken with Kale and White Beans
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
Braised Chicken with Kale and White Beans is a hearty, healthy one pot meal with just 10 minutes of hands-on time. It is perfect for a chilly Sunday afternoon.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1–2 shallots, minced (1/2 cup)
- 1 1/2 cups chicken bone broth
- 1 teaspoon Dijon mustard
- 2 tablespoons cold unsalted butter
- 2 tablespoons lemon juice
- 1 teaspoon fresh tarragon, chopped
- 1/2 cup capers, drained
- 8–10 cups kale, stems removed and chopped
- 1 15.5 ounce can cannellini beans
Instructions
- In a Dutch oven, heat the olive oil over medium-high heat.
- In a small bowl, combine the paprika, salt and pepper. Evenly cover the chicken thighs with the paprika mixture.
- In batches, sear the chicken thighs skin side down for about 5 minutes. Flip and cook on the other side for 3 minutes. Remove the chicken from the pot.
- Add the shallots to the pot and cook over medium heat for 3-4 minutes or until tender. Stir frequently.
- Stir in 1 cup chicken bone broth and Dijon mustard. Using a wooden spoon, scrape up all of the brown bits. Simmer on medium-low for for about 5 minutes or until the sauce is reduced to about 1 cup.
- Remove from the heat and gradually stir in the cold butter. Add the lemon juice, capers and tarragon and stir to combine.
- Add the kale and beans, stirring to coat the kale and beans with the sauce. Return the chicken thighs to the pan, nestling them in the kale.
- Pour the remaining 1/2 cup broth evenly over the chicken and kale. Cover and cook on low heat for 30 minutes. Transfer to a platter or plates and enjoy!
Equipment
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Meat & Chicken
- Method: One Pot
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