Braised Chicken and Kale with Paprika & White Wine

Save on cost with a delicious braised chicken while never sacrificing on health or taste. This dish will fill you up and satisfy with rich flavor.


  • 10 chicken pieces – I used drumsticks and bone-in thighs
  • 2 tbsp paprika – I used some smoked and some sweet
  • kosher salt, ground pepper
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic,  minced
  • 2 cups chicken broth
  • 1 cup dry white wine
  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 1 large bunch kale (or more!), centre rib removed, cut into 1 inch strips
  • 2 tbsp maple syrup
  • 1/4 cup heavy cream


  1. Sprinkle chicken with paprika, salt, pepper and rub all over.
  2. Heat oil in your braising pan or large skillet and add chicken pieces skin side down.
  3. Do not crowd the pan, so you may have to do this in batches.
  4. Brown the chicken turning occasionally, until it’s brown on both sides and transfer to plate. This takes about 8 minutes.
  5. Add onion and garlic to pan, cook stirring often until softened, about 8 minutes.
  6. Return chicken to pan, add broth, wine, herbs and bring to a boil.
  7. Cover, and simmer about 40  minutes.
  8. Remove lid, stir in the kale, maple syrup and cream, and let the sauce cook down for another 15 minutes.
  9. Adjust seasonings with more salt and pepper.
  10. Serve with lemon wedges and roasted potatoes.


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