Tuesday, August 21, 2012

Chicken and kale

This weekend was a wonderful weekend full of baby Ella, and family. Sunday we came home early so I could catch up on laundry, cleaning and errand running that hasn't been done in weeks! John is gone again this week so dinners will be easy again.

Sunday I made roasted chicken and kale for dinner. John for what ever reason loves this dish (maybe he doesn't know kale is healthy?). It's super easy to make and only dirties 1 pot can't get simpler then that!

Here is what you'll need ingredient wise:

  • organic chicken (leg and thigh bone in pieces)
  • 1 big clove of garlic
  • 1 bunch of kale
  • 1 can of no salt added diced tomatoes
  • 14oz of no salt added chicken broth 
  • evoo
  • 1/2 c flour
  • salt & pepper
Start by salt and peppering the chicken then shake it around in the flour. Next add a little evoo to your pot (you'll want to use a deep pot) and brown your chicken about a min or so each side.

Remove the chicken and set aside add a little more evoo if needed to the pan and add the garlic and sautee for 30 sec then add the kale in batches until it wilts. 

Next add the tomatoes and chicken broth and bring to a boil.

Once boiling add the chicken back in and bake in the oven at 325 for about 1.5 hrs.

There is not to much to it, just a bit of waiting time! The chicken falls off the bone! I served our with a little brown rice.

I'll be eating the leftovers this week.


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