Braised Chicken with Golden Beets and Kale | The Jewish Week | Food & Wine

Braised Chicken with Golden Beets and Kale

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Braised Chicken with Golden Beets and Kale

Braised Chicken with Golden Beets and Kale/ Yosef Silver

Servings & Times
  • 6-8 servings

1 whole chicken cut into 8 (or 8 chicken thighs)

1 tablespoon 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 (or red) beet, sliced


Preheat the oven to 350 degrees. Pat the chicken dry with a paper towel. Sprinkle the chicken with paprika, salt and pepper. Heat the olive oil in a large braiser pan over medium heat. Add the chicken skin side down and cook, turning occasionally, until brown on all sides, about 7 minutes per side. Transfer to a plate. Add the onion and garlic to the pan and cook until softened, about 10 minutes. Add the beet slices and cook for another five minutes. Return chicken to pan and cover with red wine. Bring to a boil then cover. Reduce the heat and simmer for ten minutes.

Put in the oven at 350 degrees for two hours. Add the kale, cover the pan and cook for no more than fifteen minutes.