Imagine a single pot that transforms simple ingredients into a mouthwatering masterpiece that'll have your entire family begging for seconds! This One Pot Braised Chicken with Kale and White Beans is not just a meal, it's a culinary adventure that combines crispy chicken, hearty white beans, and nutritious kale in a symphony of flavors that will revolutionize your weeknight dinner routine. Get ready to impress your guests and satisfy your hunger with this incredibly easy and delicious recipe that proves gourmet cooking doesn't have to be complicated!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in
- 1 can (15 oz) white beans, drained and rinsed
- 2 cups kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 bone-in chicken thighs, 1 can of white beans (15 oz), 2 cups of chopped kale, 1 diced onion, 2 minced garlic cloves, 1 cup of chicken broth, 2 tablespoons of olive oil, and salt and pepper to taste.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Allow the oil to heat up for about 1-2 minutes until it shimmers.
- Season the chicken thighs generously with salt and pepper on both sides. Once the oil is hot, carefully place the chicken thighs skin-side down in the pot. Sear them for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the other side for an additional 5 minutes.
- After the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for another 1-2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. This will add flavor to the dish.
- Return the seared chicken thighs to the pot, skin-side up. Add the drained and rinsed white beans and the chopped kale on top of the chicken.
- Cover the pot with a lid and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and let it braise for about 20 minutes.
- After 20 minutes, check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). If necessary, cover and cook for an additional 5-10 minutes.
- Once the chicken is fully cooked, remove the pot from heat. Let it rest for a few minutes before serving.
- To serve, place a chicken thigh on each plate and spoon the kale and white bean mixture around it. Drizzle any remaining broth over the top for added flavor.
- Enjoy your One Pot Braised Chicken with Kale and White Beans!
Tips
- Choose bone-in chicken thighs for maximum flavor and juiciness - the bones help retain moisture during cooking.
- Make sure to pat your chicken thighs dry before seasoning to ensure a crispy, golden-brown skin.
- Don't rush the searing process - letting the chicken develop a nice crust adds depth to the overall flavor of the dish.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and better braising results.
- Check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F (75°C) for food safety.
- Let the dish rest for a few minutes after cooking to allow the flavors to meld and the juices to redistribute.
- For added flavor, consider using fresh herbs like thyme or rosemary when braising the chicken.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
