Braised Chicken With Kale

• 2 Large chicken breasts, cut in half
• 6-8 Small hicken thighs
• 1 tablespoon Smoked Paprika
• 2 teaspoons Olive oil
• 1 Medium onion, sliced
• 6 Cloves garlic, sliced thin
• 2 cups Chicken broth
• 1 cup Dry white wine
• 1 Large bag, pre-washed kale
• 1 teaspoon Dried rosemary
• 1 teaspoon Dried thyme

1. Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat.
2. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
3. Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes.
4. Return chicken (add thighs first, then add breasts about 5 minutes later so they don't over cook) to to pot; add broth, wine, and herbs. Bring to a boil; cover.
5. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
6. Add kale to pot. Cover; cook until wilted, about 5 minutes.

chicken breasts, hicken thighs, paprika, olive oil, onion, garlic, chicken broth, white wine, kale, rosemary, thyme

Taken from food52.com/recipes/26653-braised-chicken-with-kale (may not work)