Recipe {Chicken and Kale ::two way::}

The other night I made braised chicken and kale for dinner. After dinner we had chicken left over as well as some of the kale so I grabbed a can of white beans out of the pantry and more chicken stock and made it into a quick soup for lunches. I love when we eat something for dinner and I can quickly turn it into a new dish. Helps make leftovers more interesting and not feel like leftovers. 

Chicken and Kale {two ways}

Recipe {braised chicken and kale}

4 chicken leg quarters

1/4 cup flour

4-5 garlic cloves 

1/2 onion

2 tablespoons olive oil

1 can diced tomatoes

4 cups of kale

1 cup chicken stock

1 tsp. poultry seasoning 

In a Dutch oven or heavy pan add olive oil and heat pan on medium high heat. Preheat oven to 325*. Once the pan is hot dread the chicken in flour (seasoned with poultry seasoning salt and pepper) and then place in pan. Cook on each side for 2-4 minutes (you just want to brown the chicken) remove chicken from pan. Add in the garlic and onions until softened. Then throw in the kale. Once the kale begins to soften add in the can of tomatoes and cup of chicken broth and bring to a boil. Add the chicken back in the pan and cover with a lid. Transfer the Dutch oven into the preheated oven and let bake for 1.5-2 hours. (I baked it for 1 hour then turned my oven down to 225* and baked for another 2 hours) Serve the chicken on top of the kale mixture. 

Recipe {chicken and kale soup}

Leftover braised chicken and kale along with the pan drippings

1 can white beans (drained)

1-2 cups chicken broth 

2 tablespoons Parmesan cheese

1 tsp thyme 

Use the recipe above for braised chicken and kale. Remove chicken from pan and shred it. (Discard skin and bone) Add the can of beans and chicken stock to the pan (with whatever leftover kale and tomatoes are in the pan) and bring to a simmer. Stir in the chicken, thyme, and cheese. Remove from heat. Cool slightly then put in containers for lunches or save for another meal later in the week.