Google's Braised Chicken and Kale

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I've lost count of how many times I've made this dish. It started as a Google search gone right — a simple braised chicken with kale that promised to be foolproof — but the real magic happened when I stopped second-guessing and let it cook low and slow. Now it sits firmly in my regular rotation, not because I need another weeknight dinner, but because it delivers consistently without asking much of me.

What I love most is how the kale transforms during braising — those tough stems soften into something tender and almost silky, while the chicken stays juicy even after hours in the pot. One thing that makes a real difference: don't skip browning the chicken first. That golden crust adds depth to the whole dish and prevents it from tasting boiled.

I usually make this with bone-in skin-on thighs because they hold up better than breasts, but I've also used drumsticks and even whole quartered chickens with good results. Serve it over rice or mashed potatoes and you have a complete meal without much fuss.

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Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings: 5 servings

Course: Main Dishes

Cuisine: American

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

For the chicken

4 –6 lbs bone-in skin-on chicken thighs about 8 pieces
2 tsp kosher salt
1 tsp freshly ground black pepper
3 tbsp olive oil

For the braise

1 large onion sliced thin
4 cloves garlic minced
1 tsp dried thyme
½ tsp red pepper flakes optional
2 cups low-sodium chicken broth
1 cup dry white wine or sub with extra broth
1 tbsp tomato paste
Juice of ½ lemon lemon juice

For the kale

1 bunch lacinato or curly kale stems removed and leaves torn into pieces (about 6–8 cups chopped)
additional salt to taste

Method

Season and brown the chicken. Pat thighs dry with paper towels, then season generously with salt and pepper on both sides. Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down without crowding (work in batches if needed) and cook undisturbed for 6–7 minutes until golden brown and crisp. Flip and cook another 3–4 minutes, then remove to a plate.
Sauté the aromatics. Reduce heat to medium. Add onion to the same pot and cook for 5 minutes until softened and translucent. Add garlic, thyme, and red pepper flakes; cook 1 minute more until fragrant. Stir in tomato paste and let it caramelize slightly (about 30 seconds).
Deglaze. Pour in white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes to reduce slightly. Add chicken broth and bring to a gentle simmer.
Braise the chicken. Return chicken to the pot, skin-side up. The liquid should come about halfway up the sides of the chicken (add more broth if needed). Cover tightly with lid or foil and transfer to an oven preheated to 325°F (163°C). Braise for 45–60 minutes until chicken reaches an internal temperature of 175°F (79°C) at the thickest part — this higher temp ensures collagen breaks down and thighs stay tender.
Cook the kale. Remove lid and transfer chicken to a plate. Increase heat on the stovetop to medium-high. Add kale in batches, stirring until wilted and bright green, about 3–4 minutes total (kale will shrink significantly). Season with additional salt if needed.
Serve. Return braised chicken on top of the kale, or serve separately depending on your preference. Drizzle with lemon juice just before serving. Chicken is done when it pulls away from bone easily and feels fork-tender.

Nutrition

Calories: 485kcalCarbohydrates: 12gProtein: 38gFat: 32gSaturated Fat: 7gCholesterol: 210mgSodium: 680mgPotassium: 780mgFiber: 4gSugar: 3gVitamin A: 195IUVitamin C: 95mgCalcium: 180mgIron: 28mg

Notes

Don't skip browning the chicken first for golden crust depth. Bone-in skin-on thighs work best, but drumsticks and quartered chickens are also great options.

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