Braised Chicken with Kale and White Beans
Author: April | Food n' Focus
Cook time: 60 mins
Total time: 1 hour
  • 4 pounds bone-in chicken thighs and legs
  • 1 tablespoon olive oil
  • ½ pound sweet Italian sausage
  • 1 medium to large onion, chopped
  • 6 cloves garlic
  • 6 sprigs fresh thyme
  • 1 cup dry white wine
  • 2 cups low-sodium chicken stock
  • 1 can (15 oz) diced tomatoes, drained
  • 2 cans (15 oz) Cannellini beans
  • 1 pound Lacinato kale, roughly chopped Coarse Kosher salt and ground black pepper to taste
  1. Preheat oven to 375 degrees F. Generously season chicken pieces with salt and pepper.
  2. Heat olive oil in a large Dutch oven. Brown chicken pieces on all sides and transfer to a plate. Drain off all but about 1 tablespoon of any fat from the pan. Add in sausage and onions and brown over medium high heat, breaking up and crumbling the sausage as it browns. Cook about 5 minutes, or un6l sausage is mostly cooked through. Toss in garlic and cook one additonal minute. Add thyme and white wine, and simmer un6l wine
  3. has reduced by about half, about 5 or 10 minutes. Add chicken stock and drained tomatoes and bring back to a simmer. Arrange chicken, skin side up, in a single layer and transfer to the oven to braise, uncovered, for 35-40 minutes.
  4. Transfer chicken pieces to a plate and tent with foil. Reduce the braising liquid over high heat for about 10 minutes. Add kale and beans, toss, and cook un6l the kale is completely wilted. Taste the sauce and adjust seasoning with salt and pepper if necessary. Add the chicken back to the pan and serve.
Recipe by Food n' Focus - Food, Travel, Photography at