Chicken Braised with Potatoes, Kale, and Pine Nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Chicken Thigh with bone and skin included3 tbsp Olive Oil 2 medium (2-1/2" dia) yellow or white onions, raw - peel and slice2 stalk, large (11"-12" long) Celery, raw - sliced8 clove Garlic - peel and smash but leave whole2/3 cup Dry White Wine 3 tbsp Sherry Vinegar 3 tbsp Pine Nuts 4 Bay Leaves Pinch Cinnamon, ground OR 4 clovesPinch Saffron (optional) 1 lb Baby New Potatoes - washed and cut in half3 cups chopped Kale 2 tbsp Butter, unsalted .25 cup Parsley
1. In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
NOTE: As I said, I used boneless skinless chicken breasts. About 4 oz of chicken per serving, so I used 6 small portions.
2. Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
NOTE: I couldn't find white wine at the store, and I didn't want to buy a whole bottle of sherry vinegar. I used a small bottle of white grape juice, and balsamic vinegar. It probably is a bit sweeter, but still delicious!
3. Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
4. Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
NOTE: I went down to the beach and left it for about 30 or 40 minutes - so check your potatoes, you may need more than 20 min. Also, I didn't need to add any extra liquid at this point.
5. When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.
NOTE: Okay, I cooked it and served it for dinner. With all the potatoes, onions, chicken, etc., it was hard to fit all that kale in the pot. I piled it on top, and let it steam (covered) for a few minutes to wilt a bit. Then I gently moved the chicken and potatoes to the middle and pushed the kale down into the liquid around the edges of the pot, and cooked it for maybe another 5 minutes.
Last note: This probably would be wonderful with some raisins, dried golden raisins, or diced dried apricots tossed in at the end. Also, if you don't have pine nuts, I'd add chopped almonds.
Serving Size: 4 to 6 servings - I found it was 6 servings for me.
NOTE: As I said, I used boneless skinless chicken breasts. About 4 oz of chicken per serving, so I used 6 small portions.
2. Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
NOTE: I couldn't find white wine at the store, and I didn't want to buy a whole bottle of sherry vinegar. I used a small bottle of white grape juice, and balsamic vinegar. It probably is a bit sweeter, but still delicious!
3. Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
4. Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
NOTE: I went down to the beach and left it for about 30 or 40 minutes - so check your potatoes, you may need more than 20 min. Also, I didn't need to add any extra liquid at this point.
5. When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.
NOTE: Okay, I cooked it and served it for dinner. With all the potatoes, onions, chicken, etc., it was hard to fit all that kale in the pot. I piled it on top, and let it steam (covered) for a few minutes to wilt a bit. Then I gently moved the chicken and potatoes to the middle and pushed the kale down into the liquid around the edges of the pot, and cooked it for maybe another 5 minutes.
Last note: This probably would be wonderful with some raisins, dried golden raisins, or diced dried apricots tossed in at the end. Also, if you don't have pine nuts, I'd add chopped almonds.
Serving Size: 4 to 6 servings - I found it was 6 servings for me.
Nutritional Info Amount Per Serving
- Calories: 285.5
- Total Fat: 15.7 g
- Cholesterol: 44.4 mg
- Sodium: 70.7 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.5 g
- Protein: 11.8 g
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