Google'S Braised Chicken And Kale

• 4 chicken legs, drumsticks and thighs separated
• 1 tablespoon paprika
• Kosher salt, freshly ground pepper
• 1 teaspoon olive oil
• 1 medium onion, sliced
• 6 garlic cloves, sliced
• 2 cups low-sodium chicken broth
• 1 cup dry white wine
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 large bunch kale, center ribs and stems removed, leaves cut into 1" strips
• Lemon wedges

1. Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
2. Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
3. Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.

chicken, paprika, kosher salt, olive oil, onion, garlic, chicken broth, white wine, rosemary, thyme, center, lemon wedges

Taken from www.epicurious.com/recipes/food/views/googles-braised-chicken-and-kale-51148800 (may not work)