Braised Chicken with Kale Recipe (2024)

This was pretty good but not as flavorful as Tuscan Baked Chicken and Beans (from October 2010) which is a similar dish. We served it with pan-fried sliced polenta and steamed broccoli.

It was "OK". The only thing I changed was that I used Italian diced tomatoes instead of fire roasted. I found the chicken to be very bland. The bites that I had both kale and tomatoes was very good and the broth mixture was delicious! My husband tolerated it since I made it with white rice, but I was rather underwhelmed and wanted it to have a little more. Next time I think I will braise the kale tomatoes on a stove top and use chicken breasts. After cooking the kale, I will add the breasts in last until they are cooked through.

Absolutely delicious! Made this again tonight, but used turkey thigh and collards- added 30 minutes to cooking time. Our best bird; always gets raves.

I thought this was a very good dish. Chicken was falling off the bone. Will definitely make it a staple in this household.

Killer dish! I made it with turkey thighs since I didn't have chicken legs; I didn't have quite enough kale, so I fluffed it out with fresh spinach and I added Rotel instead of plain tomatoes. YUMMMMMM! Tasty, filling and healthy. Husband and I agree, a 5 star recipe. Excellent over rice. Definitely will make again.

This was really simple and good, although it's hard to make on a work night since it bakes for 1:15 minutes, plus prep and browning time. I added grilling blend and extra seasoning to the chicken, and used spicy roasted tomatoes. I might try rotel or jalapeno tomatoes next time. I served it with seasoned rice. My first experience with kale! I wonder if pepper vinegar would work instead of the red wine vinegar, giving it an extra kick?

I used a can of Rotel instead of plain tomatoes which gave it a nice kick!

What a fantastic winter dish. I made the mistake of omitting the splash of vinegar this time, and will be sure to remember it for next time. It was delicious and homey without it, but I think the vinegar would have really made it pop. It made for tasty leftovers too, but I think I'd shred the leftover chicken off the bone before reheating - the bones just didn't look very appetizing on the next day.

Outstanding. I would not change a thing. It would be a great company meal as once it's put together and into the oven, it fills the house with yummy aromas and does not need any attention. I served with cornbread.

Very easy, very tasty. I used boneless, skinless chicken thighs, which end up shredding in the stew and stored well. Pretty versatile, the basic recipe could be used with different spice blends.

Great meal! Freezes well. It is my daughter's favorite. I used chicken thighs and less broth.

Used tomatoes with garlic, so omitted garlic. Probably would use one clove of garlic with the garlic in tomatoes next time. Great recipe not a lot of preparation.

This is what my tastebuds really like... so I gave it 5 stars. I did add more spices though than it recommended. I didn't cut up some of my kale... cut up would have been better so be sure to do that part.

Rather blah. Adding more spices would help. Very tender and an easy recipe.

Easy comfort food. Has become a favorite meal.

This is easy and delicious. My kids were licking the plate and asking for more! I also bought a bunch of kale instead of the pre-packaged but otherwise followed the recipe. Yum!

I couldn't find any kale and used some collard greens instead. The long cooking time and braising took the bitter out of the greens and make them almost sweet. The chicken was incredibly tender, almost falling off the bone when I took them out of the Dutch oven.

This is very good. The chicken is moist and falls right off the bone, and the kale loses all of its bitterness as well. I used 2 bunches of kale instead of pre-cut (I agree with the previous reviewer that pre-cut kale sometimes includes too many tough stem pieces). I cooked 6 pieces of bacon in the Dutch oven instead of using the canola oil, then set the bacon aside. After following the rest of the recipe to the letter, I crumbled three pieces of bacon and added them to the chicken when it was done, and added the other three pieces of bacon to some blue cheese mashed potatoes to serve as a side. The meal was homey and yummy--easy for a fall night, though the time in the oven is time-consuming.

Whoa. This is a very delicious recipe. I followed it exactly and found the flavor to be just right. The chicken was falling off the bone, and the kale was also very tender-- perfect for people who are new to kale and/or think they don't like it. Admittedly, after braising for over an hour, the kale loses its bright green color, but it also loses all bitterness and when combined with the fire roasted tomatoes and cooked down, actually tastes a little sweet. I agree that is is not food for company-- not because it doesn't taste good enough (it does), but mostly because it isn't the prettiest dish you'll ever make. Regardless, it is homey, simple, and delicious... probably one of the best things you'll whip up on a Wednesday this winter.

Very good recipe, but I made a few changes. First I used all chicken thighs, 6 of them ,& then, I added a small amount of pancetta, & decreased the amount of oil to compensate, & browned the chicken in the combo of drippings & oil. And I found that it took a bit longer (maybe 5 min per side) to brown the chicken. I served it with mashed potatoes,the meat was falling off the bone of the chicken & the sauce had thickened up & bit & was great on the potatoes pure comfort food. I dont think it would be fancy enough for a dinner party, it seemed to be more of a family type dinner, but my husband says its a "keeper". BTW, I found precut kale at Trader Joes but only in a 10oz pkg, it worked fine, there was plenty of kale, but I will buy regular kale next time & trim it better, there were quite a few tough & bitter stem ends on the packaged stuff