Chicken Braised With Sautéed Kale, Chickpeas And Tomatoes
This hearty recipe features tender chicken thighs braised in a flavorful mixture of sautéed kale, chickpeas, and tomatoes. The chicken is first browned to perfection in a multicooker before simmering in the delicious braising sauce, resulting in a dish that is both comforting and satisfying. Serve this dish with your favorite sides for a delicious and wholesome meal that is sure to impress.
— Constant Cookbook
Ingredients
- 3 lb. bone-in, skinless chicken thighs
- Kosher salt and freshly ground pepper, to taste (optional)
- 1 Tbs. olive oil
- 1 jar (1 lb. 3.5 oz.) sautéed kale, chickpea and tomato braising
- sauce
Instructions
- Lightly season the chicken with salt and pepper.
- Preheat a Cuisinart multicooker on the brown/sauté setting to 500ºF. Warm the olive oil in the multicooker until just smoking. Working in batches, brown the chicken on both sides, 8 to 10 minutes per batch. Transfer to a plate.
- Pour off the excess fat in the multicooker. Return the chicken to the multicooker and add the braising sauce. Set on the slow cook-high setting. Cover and cook according to the manufacturer’s instructions until the chicken is fork-tender, about 2 hours.
- Skim the fat off the sauce and serve immediately. Serves 4 to 6.
- Williams-Sonoma Kitchen
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