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Simple Recipes for Every Day

One-Pot Braised Chicken with Kale and White Beans

crispy chicken thighs in a cast iron skillet with kale and white beans
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  1 hr

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 8 bone-in skin-on chicken thighs, about 3 lbs
  • 1 large shallot, minced (about 1/2 cup)
  • 1 ½ cups chicken broth
  • 1 tablespoon dijon mustard
  • 2 tablespoons salted butter, cold
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon freshly chopped tarragon
  • ¼ cup capers, drained
  • 10 cups kale from 2 bunches, stems removed, roughly chopped
  • 1 (13.5 oz) can white cannellini beans, drained and rinsed

Method

  1. In a large skillet or braiser with a tight fitting lid heat 1 tablespoon of the olive oil over medium/high heat.

  2. In a small bowl mix together paprika, salt and pepper. Pat the chicken thighs dry and season them generously with the paprika mixture.

  3. Place the thighs, 4 at a time, skin side down into the pan. Cook until skins are golden brown and crisp, about 5 minutes. Flip and continue to cook until the other side is just browned, about 3 more minutes. Transfer chicken to a plate and repeat with remaining chicken thighs.

  4. In the same pan add the shallots and cook over medium heat, stirring often, until just tender, about 4 minutes.

  5. Add 1 cup of the chicken stock to the pan along with the dijon mustard. Bring liquid to a simmer, stirring and scraping up brown bits with a wooden spoon. Allow to simmer on medium low heat until sauce reduces to about 1 cup and thickens enough to lightly coat the back of a wooden spoon, about 5 minutes.

  6. Remove from heat and slowly whisk in cold butter. Once the butter is incorporated, stir in the lemon juice, capers and tarragon.

  7. Add the kale and white beans to the pan and toss until greens are lightly coated with the sauce. Add the chicken back to the pan, tucking each thigh into the greens.

  8. Drizzle the remaining broth over the entire dish, bring to a simmer, cover and cook on low heat for 30 minutes. Remove from heat, transfer to a large serving platter and serve as is or over mashed potatoes or a bed of creamy polenta. Enjoy!

If you want to take the extra step for good crispy skins, remove the lid and place the entire dish under the broiler on the center rack for 3 minutes, or until skins start to bubble.