One-Pot Braised Chicken with Kale and White Beans

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 1 hour 15 minutes

材料

1 teaspoon paprika

1 teaspoon sea salt

½ teaspoon freshly cracked black pepper

8 bone-in, skin-on chicken thighs, (about 3 pounds)

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

2 bunches curly kale, stemmed and roughly chopped

1 (13.5-ounce) can cannellini beans, drained and rinsed

手順

In a small bowl, combine the paprika, salt, and pepper. Pat the chicken dry and season all over with the paprika mixture.

Heat the olive oil in a large skillet or braiser over medium-high heat. Once the oil is glistening, working in batches, add the chicken skin sides down. Cook until the skin is golden brown and crisp, about 5 minutes. Flip and continue cooking until just browned, about 3 minutes more. Transfer to a plate and continue with the remaining chicken.

Once the chicken is done, reduce the heat to medium. Add the shallot and cook, stirring often, until just tender, about 4 minutes. Add 1 cup of the chicken stock and the mustard. Bring to a simmer, scraping up any brown bits as you stir, until the sauce is reduced and thick enough to coat the back of a wooden spoon, about 5 minutes.

Remove the skillet from the heat and slowly whisk in the cold butter. Once the butter is melted, stir in the lemon juice, tarragon, and capers. Add the kale and beans and toss until coated and the kale is wilted. Return the chicken to the pan, nestling it in.

Pour the broth over the chicken, cover, and bring to a simmer over low heat. Cook until the internal temperature of the chicken reaches 165°F on a meat thermometer, about 35 minutes.

栄養

• カロリー: 584
• 脂肪総量: 29 g
• 飽和脂肪: 8 g
• コレステロール: 319 mg
• ナトリウム: 861 mg
• 炭水化物総量: 29 g
• 食物繊維: 5 g
• 糖質総量: 2 g
• タンパク質: 62 g