Braised chicken with kale

Chicken second courses

I refuse to let the kale trend die; it's just too good to give up. The chicken gets a nice kick from smoked paprika and the braise is a classic dry white wine/chicken stock combo. The kale is quick steamed at the end, which allows it to retain some of the crunch texture that we all know and love. <br />This recipe is adapted from a recipe from Bon Appetit Magazine. The recipe called for chicken legs and thighs, but I used a breast and thigh combo instead. I also used dried herbs instead of fresh for a deeper flavor and nixed the lemon. I also added a lot more kale, because I seriously love kale. <br /> <br />Pro tip: this makes an amazing lunch.