Ingredients
- 6 chicken thighs , bone in and skin on
- 1 tablespoon vegetable oil
- 1 large yellow onion , diced
- 6 cloves garlic , minced
- 2 cups low-sodium chicken broth
- 1 cup white wine
- 1 lemon , zested and juiced
- 1 bunch curly kale , chopped
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 425 degrees.
- Heat the oil in a large dutch oven on medium-high heat.
- Season the chicken with salt and pepper and place them skin-side down in the dutch oven.
- Cook the chicken for 5-6 minutes, then flip the chicken over and cook for an additional 2-3 minutes.
- Remove the chicken from the heat and set aside.
- Reduce to medium heat, then add the onion and cook for 5-6 minutes until translucent.
- Add the garlic and cook for an additional minute.
- Place the chicken back in the dutch oven, skin-side up.
- Add the chicken broth, wine, lemon juice, and lemon zest to the dutch oven.
- Cover the dutch oven and place it in the oven. Cook for 20-25 minutes.
- Add the kale leaves to the dutch oven and stir. Cover the dutch oven again and cook in the oven for an additional 5-6 minutes.
Nutrition
Calories: 344kcal | Carbohydrates: 9g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 510mg | Potassium: 507mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2253IU | Vitamin C: 38mg | Calcium: 64mg | Iron: 2mg
