Smoky Braised Chicken with Kale
Dress Up the Ordinary
This hearty chicken dish gets its deep, savory flavor from smoked paprika and bacon. Serve it with a side of mashed sweet potatoes or wild rice.
4 bone-in chicken legs, thighs and drumsticks cut apart
1 generous tablespoon smoked paprika
Salt and ground black pepper
4 slices bacon (applewood-smoked works well)
1 large onion, sliced
4 cloves garlic, minced
Pinch red chili flakes
1 cup dry white wine
3/4 ounce Glace de Poulet Gold® dissovled in 2 cups hot water
1 large bunch kale, tough stems removed, leaves cut in 1-inch strips
1 teaspoon balsamic vinegar, or to taste
Rub the skin of the chicken pieces with the paprika and sprinkle them with salt and pepper.
Cook the bacon in a large skillet over medium heat. When the bacon is browned and crisp, and its fat is rendered, remove it from the pan and set it aside.
Add the chicken to the pan and brown it on all sides. Remove the chicken from the pan and set it aside.
Add the sliced onion to the pan and cook until it is transparent, about 5 minutes. Stir in the garlic and red pepper flakes and cook one minute more. Return the chicken pieces to the pot and pour in the white wine and reconstituted Glace de Poulet Gold®. Bring the liquid to a boil, then reduce the heat to low, cover the pan, and simmer until the chicken is cooked through, about 35 minutes. While the chicken is cooking, crumble the bacon.
Add the kale to the pan, cover, and simmer another 5 minutes, until the kale is wilted. Drizzle the kale and chicken with the balsamic vinegar and season to taste with salt and pepper. Serve the chicken nestled in the kale with the braising liquid spooned over them and the crumbled bacon sprinkled on top.
Wine Pairing: California Chardonnay or a full-flavored Rosé