Cooking this dish uncovered over high heat, the liquid reduces and concentrates the flavors in a fraction of the time required for the traditional long-simmered dish. Red pepper flakes add spice to the Braised Kale. We made this a few weeks ago and had plenty of leftover for weeknights.
(modification of recipe from Cooking Light)
Serves 6
- 1/4 cup all-purpose flour
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 (4-ounce) skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 6 cups quartered cremini or button mushrooms
- 2 cups sliced carrot (1/4-inch-thick)
- 1/3 cup sliced Canadian bacon (1/4-inch-thick)
- 1 cup dry red wine
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon tomato paste
Combine flour, thyme, salt and pepper in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
Nutritional Information/Serving: Calories 230, Fat 8 g, Protein 27 g, Carbs 12 g
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