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Garlic Chicken & Greens

Garlic Chicken & Greens

Chicken bone broth infused with onion and 20 garlic cloves creates a rich braising liquid for chicken thighs that are fall-off-the-bone tender. A generous amount of baby kale is quickly wilted in at the end to serve as a bed for the chicken in this easy, comforting one-pot meal that is gluten-free and Keto-friendly. If observing only gluten free, rice would be a delicious addition to this meal.

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Serves 4

Prep time 15 mins

Cook time 70 mins

Ingredients

  • 2 1/2 to 3 lb. bone-in. skin-on chicken thighs (about 6 to 8 thighs)
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  • 20 cloves garlic, halved or smashed
  • 1/2 cup diced onion
  • 1/2 tsp. dried thyme
  • 2 cups College Inn® Reduced Sodium Chicken Bone Broth, divided
  • 9 to 10 oz. baby kale or baby spinach
  • 1 tsp. apple cider vinegar or fresh lemon juice

Directions

  1. Pat chicken dry with paper towels, then season all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken skin-side down and sear 5 to 7 minutes, until deep golden brown. Transfer to a plate and repeat with the remaining chicken; set aside.
  2. Add garlic, onion and thyme to the same pan and cook about 2 minutes, stirring frequently, until garlic is light golden brown. Add 1/2 cup broth; scrape up any browned bits from the bottom of the pan and cook about 2 minutes, until almost completely evaporated. Add remaining 1 1/2 cups broth, then return chicken skin-side up and any chicken juices to the pan. Vigorously simmer 40 to 45 minutes, uncovered, over medium heat until only about 1/4-inch liquid remains and chicken is very tender, no longer pink inside and reaches an internal temperature of 165°F.
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