- 2 tablespoons canola oil, divided
- 4 chicken leg quarters, skin removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 5 garlic cloves, chopped
- 16 ounces chopped kale
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (10.5-ounce) can fat-free low-sodium chicken broth
- 1 tablespoon red wine vinegar
1. Heat a Dutch oven over medium-high heat. Add 2 teaspoons canola oil.
2. Sprinkle the chicken with black pepper and 1/4 teaspoon salt. Place flour in a dish and dredge chicken.
3. Place 2 leg quarters in the Dutch oven and cook for 1 1/2 minutes on each side. Remove from pan. Repeat procedure with 2 teaspoons oil and remaining 2 leg quarters. Remove from pan.
4. Add the remaining 2 teaspoons oil to pan. Add garlic and cook for 20 seconds. Add half of the kale and cook for 2 minutes. Add the remaining half of the kale and cook for another 3 minutes. Stir in tomatoes and broth and bring to a boil.
5. Return chicken to the pan. Cover and bake at 325°F for 1 hour and 15 minutes. Remove chicken from pan; stir in vinegar.
6. Serve chicken over kale mixture.