Fall comfort food season is in full effect and with everyone posting about making chili I’ve really been in the mood to cozy up with a bowl myself! Chili doesn’t seem to be a popular thing here in France, especially in the south where the temperatures are still in the 70s but that doesn’t mean I’m not craving a hearty bowl. My in-laws were here to visit last week and I had them bring along a couple of boxes of my favorite chili mix so that we could get in on the fall chili action! But if you need a break from chili, this Braised Chicken with Kale and White Beans recipe is a delicious comfort food to warm your soul on a cool fall night.
I’m actually pulling this recipe from my first CUISINE cookbook that was published last year. If you’re not on the newsletter list you should certainly sign up to receive my exclusive quarterly cookbooks that include recipes not posted here on the blog. You could have been enjoying this recipe for the past year! I’m currently working on my next book that will be out soon and feature some delicious French recipes that I’ve been enjoying some I arrived in this fine country.
I love this recipe because it’s a one-pot meal using your Dutch-oven. You get hearty chicken, delicious sausage, flavorful beans and healthy kale in a stew-like meal. The only thing not included in the pot is a crusty loaf of bread to soak up all of the juices! And possibly a glass of white wine. But that’s optional.
Not much else is planned for me this week here in Villefranche-sur-Mer. The temperatures are turning more into fall temperatures, especially in the morning and the evening. It still gets warm during the day, which is quite enjoyable. I’ll be working on more new recipes to bring you here on the blog and more exclusive recipes for my upcoming issue of CUISINE. Stay tuned for more stories and recipes and for my day-to-day fun be sure to follow along on my Instagram!
- 4 pounds bone-in chicken thighs and legs
- 1 tablespoon olive oil
- ½ pound sweet Italian sausage
- 1 medium to large onion, chopped
- 6 cloves garlic
- 6 sprigs fresh thyme
- 1 cup dry white wine
- 2 cups low-sodium chicken stock
- 1 can (15 oz) diced tomatoes, drained
- 2 cans (15 oz) Cannellini beans
- 1 pound Lacinato kale, roughly chopped Coarse Kosher salt and ground black pepper to taste
- Preheat oven to 375 degrees F. Generously season chicken pieces with salt and pepper.
- Heat olive oil in a large Dutch oven. Brown chicken pieces on all sides and transfer to a plate. Drain off all but about 1 tablespoon of any fat from the pan. Add in sausage and onions and brown over medium high heat, breaking up and crumbling the sausage as it browns. Cook about 5 minutes, or un6l sausage is mostly cooked through. Toss in garlic and cook one additonal minute. Add thyme and white wine, and simmer un6l wine
- has reduced by about half, about 5 or 10 minutes. Add chicken stock and drained tomatoes and bring back to a simmer. Arrange chicken, skin side up, in a single layer and transfer to the oven to braise, uncovered, for 35-40 minutes.
- Transfer chicken pieces to a plate and tent with foil. Reduce the braising liquid over high heat for about 10 minutes. Add kale and beans, toss, and cook un6l the kale is completely wilted. Taste the sauce and adjust seasoning with salt and pepper if necessary. Add the chicken back to the pan and serve.