Chicken thighs are tender and hold more flavor than the white meat sections of the bird. Cuts with the bone-in are excellent for a slow braise, allowing the fats and marrow to render the meat into supple forkfuls. A hefty amount of garlic with fresh tomatoes and white wine is basically all you need for this dish. The beauty is in the simplicity. Just allow chicken to slowly simmer until you are ready for supper, throw some fresh kale over the top of the dish, and you have a one-pot meal fit for your most treasured guests.
Tomato Garlic Braised Chicken with Kale:
*3-4 whole chicken legs
*1 sweet onion, peeled and sliced
*1 garlic bulb, cloves peeled and coarsely chopped
*2 fresh tomatoes, cored and chopped (you can substitute about 1 1/2 cup marinara sauce if good tomatoes cannot be easily sourced)
*1 1/2 cups white wine
*sea salt and pepper
*1 bunch fresh kale, ribs removed, coarsely chopped
Place a shallow braising pan over medium high heat. Coat with butter or olive oil. Rinse chicken legs and pat dry with paper towels. Season liberally with sea salt and pepper. Sear legs in pan until well browned on each side. Remove from pan and transfer to a plate. Set aside.
Reduce heat to mediem. Add onions. Saute until clear and aromatic, about 3 minutes. Add the chopped garlic. Saute for additional 2 minutes before adding tomatoes. Allow to cook about 3 minutes then pour in wine. Allow liquid to slightly reduce for 2 minutes. Return chicken to pan. Reduce heat to lowest stovetop setting, sprinkle chicken with rosemary sprigs, and cover.
Braise for at least 3 hours or up to 5. Remove chicken from pan and transfer to a serving dish. Increase heat to medium, and place chopped kale in braising liquids a few minutes before serving. Cover and wilt. Serve alongside chicken. Spoon leftover cooking liquid over chicken after kale is removed from pan.