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Braised Chicken and Greens

Okay, I know it's still summer, but I have to share this recipe because it is one of my favorites. It is packed with flavor, and bonus- it's actually good for you! It's also really easy to bring on trips.

I came across this recipe a few years ago. I modified it a little bit to fit my taste, but that's the wonderful thing about cooking- nothing is set in stone. It is very filling, and full of fuel for your body! This recipe is also great for meal prepping in bulk.

You will need:

8 bone-in, skin-on chicken thighs 1 1/2 tsp granulated onion 1 1/2 tsp granulated garlic 1 1/2 tsp crushed red pepper 1 tsp fennel seed 1 tsp poultry seasoning 2 tbsp olive oil 1/4 lb pancetta, sliced or diced 1 small onion, diced 6-8 cups of kale, stemmed and chopped 2 large cloves garlic, minced 2 large cloves garlic, finely sliced Ground nutmeg 1/2 c. Dry white wine (Pinot Grigio or Sauvignon Blanc is what I use) 1/2 c. Chicken stock 1 small lemon, zested and juiced Salt and pepper

In a large bowl, toss chicken thighs (or legs or breasts.. Whatever works best for you) with granulated onion and garlic, crushed red pepper, fennel seed, poultry seasoning, and salt and pepper.

In a large skillet with a tight fitting lid, head olive oil over medium to high heat. Add the chicken and cook on both sides until brown (about 5 minutes each side). Put chicken onto a plate and put off to the side.

Reduce heat to medium, and add pancetta. Stir for about 1 minute if sliced, 2 minutes if diced. Add onion and garlic and let cook until the onion softens (about 2-3 minutes). Add kale, and toss until wilted slightly. Season with salt, pepper, and nutmeg. Stir in the wine and chicken stock. Arrange chicken over greens. Cover and simmer for about 6 minutes, then flip chicken and repeat. Add lemon zest and juice. Serve with roasted potatoes (if desired), and a lemon wedge.


If you're prepping this to take on a trip, I'd suggest keeping the kale raw if you plan to cook it in an oven. If you're microwaving, cook VERY slightly and then it will cook more when you re-heat it.


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Des Moines, IA, USA

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