Braised Chicken with Golden Beets and Kale

Yosef Silver, This American Bite
1 whole chicken cut into 8 (or 8 chicken thighs)
1 Tbsp paprika
Kosher salt
Black pepper
1 teaspoon olive oil
1 medium onion, sliced
6 cloves garlic cloves
2-3 cups red wine
1 large bunch kale with the rib and stems removed
1 baseball-sized golden beet, sliced
Pat chicken dry with a paper towel.
Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large braiser on pan over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 7 minutes per side, then transfer to a plate.
Add onion and garlic to pot and cook until softened. This will take about 10 minutes. Add the slices of the golden beet and cook for another five minutes.
Return chicken to pot and cover with red wine. Bring to a boil then cover. Reduce heat and simmer for ten minutes.
Put in the oven at 350 degrees for two hours.
Add kale to braiser and cover. Cook for no more than fifteen minutes.

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