A hearty and flavorful one pot meal featuring tender braised chicken thighs cooked with nutritious kale and creamy white beans in a savory broth.
8 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 cup low-sodium chicken broth
1 (14-ounce) can diced tomatoes, undrained
1 (15-ounce) can cannellini beans, drained and rinsed
4 cups kale, stems removed and leaves chopped
1 tablespoon fresh lemon juice
Season the chicken thighs on both sides with kosher salt and black pepper.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook until the skin is golden brown and crispy, about 5-7 minutes. Flip and cook the other side for 3 minutes. Remove the chicken from the pot and set aside.
Reduce heat to medium and add the diced onion to the pot. Sauté until softened and translucent, about 5 minutes.
Add the minced garlic, dried thyme, and crushed red pepper flakes to the onions. Cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes with their juices. Stir to combine and scrape up any browned bits from the bottom of the pot.
Return the chicken thighs to the pot, nestling them into the liquid. Bring to a gentle simmer, then cover and cook for 25 minutes.
Uncover the pot and add the drained cannellini beans and chopped kale. Stir gently to combine.
Cover and cook for an additional 10 minutes, until the kale is wilted and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the pot from heat and stir in the fresh lemon juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the braised chicken with kale and white beans hot, spooning some of the broth over the top.