Braised Chicken With Kale Recipe

• 1 Tbsp. extra-virgin extra virgin olive oil (or possibly cool-pressed safflower oil)
• 1 x red onion sliced
• 1 x yellow or possibly Spanish onion sliced
• 2 x garlic cloves crushed
• 1 bn kale - (abt 1/4 to 1/3 lb) coarsely minced
• 1 whl chicken - (abt 3 lbs) (organic preferred)
• 1 tsp sea salt Freshly-grnd black pepper to taste
• 4 c. vegetable or possibly chicken stock (or possibly filtered water)
• 1 tsp thyme
• 3 x potatoes peeled, quartered

1. In a large, heavy-bottomed casserole, heat oil over medium-high heat.
2. Add in onions, garlic, and kale, and saute/fry till kale begins to wilt, about 5 min.
3. Wash chicken in cool water.
4. Sprinkle inside and out with 1/2 tsp.
5. salt and a few grinds pepper.
6. Set aside.
7. Add in stock, 1/2 tsp.
8. salt, a few grinds of pepper, and thyme, and stir.
9. Place chicken in casserole.
10. Bring stock to a boil, covered, reduce heat to a simmer, and cook about 50 to 60 min.
11. Using a large fork and tongs, lift chicken from casserole to a serving platter.
12. Cover with parchment paper and foil to keep hot.
13. Skim off any visible fat in casserole.
14. Add in potatoes and simmer till tender, about 10 min.
15. Arrange vegetables around chicken.
16. Pour braising liquid into a gravy boat and serve on the side.
17. This recipe yields 4 servings.
18. Comments: Vitamin K is found in leafy green vegetables including the kale in this dish.
19. We hear little about this vitamin, but it does important work - assisting in liver function and the storage of glucose for energy.
20. Vitamin K lessens the symptoms of perimenopause.

extravirgin extra virgin olive oil, red onion, onion, garlic, chicken, black pepper, vegetable, thyme, potatoes

Taken from cookeatshare.com/recipes/braised-chicken-with-kale-90473 (may not work)