Braised Chicken with Tomatoes and Kale

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For those of you that know me well, you know that I am NOT a fancy cook.

If a recipe calls for more than about 5 ingredients, typically I don’t make it.

If it involves fancy terms or kitchen tools, it’s not for me.

But I’m learning new techniques, new ingredients, and venturing out a bit in the cooking world.

One recipe that I tried lately that we LOVED was from several years ago in Cooking Light magazine. We adapted it a bit. Here’s our version:
Ingredients needed:
2 TB Extra Virgin Olive Oil, divided
4 Chicken Breasts
Salt and Pepper
a couple TB of flour (we used white, but whole wheat or almond would be ideal)Garlic- I use minced and probably added 2 TB
1 bunch of Kale or 1 bag kale, washed well
14.5 oz can fire roasted tomatoes
14.5 oz can low sodium chicken broth

-Preheat Oven to 325.

1-In dutch oven (to be honest, I didn’t know what that was. I used a big glass pot that was oven safe) on Medium High heat, add a little of your olive oil.

2-Sprinkle chicken breasts with salt and pepper.

3-Put a little flour in a shallow dish and dredge your chicken through the flour. Repeat on both sides.

4-Cook around 2 minutes per side and remove from pan. Repeat steps 2-4  until you’ve done this process with all your chicken breasts.

5- Add in a little bit more olive oil and good your garlic around 20-30 seconds. Don’t let it burn. Add half of your kale and cook around 2-3 minutes, then add in the rest of the kale and cook 3 minutes.

6- Stir in tomatoes and chicken broth and then get that up to a boil.

7- Return your chicken to this big pot once it’s boiling.

8- Put the lid on your big pot and then put it in the oven (make sure your pot is oven safe first!) Cook at 325 degrees for 1 hr to 1 hr 15 minutes.

We LOVED this dish and I am NOT normally a fan of kale. We served it with a small bit of brown rice and a bunch of garden grown green beans. DELICIOUS!

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Comments

  1. I make something similar to this – though it's a simpler/quicker dish. I use chicken tenders, season and brown them in a large skillet. Once they are cooked done, I add a can of Fire-Roasted Diced Tomatoes, put a lid on the skillet and let it simmer on medium until most of the juice is absorbed. I serve this over brown rice.

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