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One-Pot Braised Chicken with Kale and White Beans Recipe

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4.1 from 38 reviews

  • Author: Ezabella
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Description

This One-Pot Braised Chicken with Kale and White Beans recipe delivers tender, flavorful chicken thighs simmered in a tangy lemon-tarragon sauce with hearty cannellini beans and nutritious kale. A comforting and wholesome meal that combines crisped skin chicken with a savory, silky sauce for a satisfying dinner.

Ingredients

Chicken and Seasoning

  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds)

Cooking and Sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 medium shallot, minced
  • 1½ cups chicken stock
  • 1 tablespoon Dijon mustard
  • 2 tablespoons cold salted butter
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tablespoon chopped fresh tarragon leaves
  • ¼ cup capers, drained

Vegetables and Beans

  • 2 bunches curly kale, stemmed and roughly chopped
  • 1 (13.5-ounce) can cannellini beans, drained and rinsed

Instructions

  1. Season the Chicken: In a small bowl, combine paprika, sea salt, and black pepper. Pat the chicken thighs dry with paper towels and season evenly all over with the spice mixture.
  2. Brown the Chicken: Heat olive oil in a large skillet or braiser over medium-high heat until shimmering. Add the chicken thighs skin-side down in batches, cooking until the skin is golden brown and crisp, approximately 5 minutes. Flip and cook the other side until lightly browned, about 3 minutes. Transfer browned chicken to a plate and repeat with remaining pieces.
  3. Sauté Shallot and Reduce Sauce: Lower heat to medium. Add minced shallot to the pan and cook, stirring frequently, until just tender, about 4 minutes. Pour in 1 cup of chicken stock and the Dijon mustard. Bring to a simmer while scraping up brown bits from the pan bottom. Continue simmering until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  4. Add Butter, Lemon, Tarragon, and Capers: Remove skillet from heat and whisk in cold salted butter gradually until melted and emulsified. Stir in fresh lemon juice, chopped tarragon leaves, and drained capers. Then add the kale and cannellini beans, tossing gently until kale wilts and everything is coated in the sauce.
  5. Braise the Chicken: Nestle the browned chicken thighs back into the skillet among the kale and beans. Pour the remaining chicken broth over the top. Cover and simmer gently over low heat until the chicken reaches an internal temperature of 165°F, about 35 minutes. Ensure the chicken is cooked through and tender before serving.

Notes

  • Use bone-in, skin-on chicken thighs for optimal flavor and moisture.
  • Make sure to dry the chicken well before seasoning to achieve crispy skin.
  • A meat thermometer ensures the chicken is perfectly cooked without drying out.
  • Fresh lemon juice adds brightness — adjust to taste.
  • This dish can be served with crusty bread or over rice for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/one-pot-braised-chicken-with-kale-and-white-beans-recipe/