Minutes Prep time: 30
Minutes Total time: 60
Servings: 6
Difficulty: Intermediate
6 bone-in skinless chicken thighs (about 2 pounds)
2 teaspoons extra virgin olive oil, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
4 slices bacon, cut crosswise into 1/4-inch pieces
1 onion, chopped (about 1 cup)
3 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1/3 cup dry white wine (such as Pinot Blanc or Chardonnay)
1/2 cup low-sodium ready to serve chicken broth
1 tablespoon Hunt's® Tomato Paste
1 can (28 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1 bunch fresh kale, stripped and chopped (about 7 to 8 cups)
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 151 mg | 15% |
| Carbohydrate | 13 g | 4% |
| Cholesterol | 104 mg | 35% |
| Total Fat | 11 g | 16% |
| Iron | 3 mg | 17% |
| Calories | 255 kcal | 13% |
| Sodium | 1309 mg | 55% |
| Protein | 24 g | 48% |
| Saturated Fat | 3 g | 14% |
| Sugars | 5 g | 1% |
| Vitamin C | 19 mg | 31% |
Preheat oven to 375°F. Season chicken thighs with 1 teaspoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. In an oven-safe 12-inch wide shallow pot, heat remaining 2 teaspoons oil over medium heat until hot. Add chicken and brown on both sides, cooking in batches if necessary. Remove from pot and set aside.
Add bacon and saute 3 to 5 minutes or until bacon begins to crisp. Add onion, garlic, remaining salt and pepper, rosemary and red pepper flakes. Stir and cook until onion is translucent. Add wine, chicken broth and tomato paste and stir well to release browned bits on bottom of pan. Simmer 3 to 4 minutes.
Stir in undrained tomatoes and chopped kale, then place chicken pieces on top. Cover pot with tight-fitting lid and bake 30 minutes or until chicken is tender and falls off the bone (180°F). Remove from oven, uncover and cool slightly. Serve braised chicken over pasta or rice.
Tomato-Braised Chicken Thighs with Bacon and Kale
