Poultry

Braised Sage Chicken with Kale & Chickpeas

Braised Sage Chicken with Kale & Chickpeas

I adore “one-pot” meals.

Not only do you cut down on the extra dirty dishes (I detest washing dishes!) but it also gives me a great excuse to use some of my fab dutch ovens, braisers, and other pots that can go straight from the stove/oven and directly to the serving table.

These types of cooking gear are fantastic to braise proteins in as they allow for an even, slow cooking process. And since I happened to catch a great deal on chicken thighs and drumsticks at the grocery store the other week, I decided to throw them into one of my fav Le Creuset Braisers for an easy Sunday night meal.

Braised Sage Chicken with Kale & Chickpeas

After browning the chicken for a few minutes, I cooked down some onions, garlic and chopped sage–an herb that pairs wonderfully with poultry. A bit of white wine and a few cups of chicken stock go into the braiser. And then the chicken goes back into the liquids for a slow, bubbling bath in the oven.

Finally, with just a few minutes left of braising, I throw in fresh kale leaves and chickpeas for that extra level of earthiness.

Braised Sage Chicken with Kale & Chickpeas

The chicken is super tender, flavorful and plays off well with the kale and chickpeas. The final touch of fresh lemon juice adds a bit of brightness to round out the hearty dish.

All in all, a winning one-pot meal that’s easy to pull together and totally satisfying.

I’m all about it.

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Braised Sage Chicken with Kale & Chickpeas
Serves 4-5

Ingredients:

3-4 pounds bone-in chicken (I prefer thighs and drumsticks)
kosher salt
black pepper
2 tablespoons olive oil
1 small white onion, thinly sliced
2 garlic cloves, minced
½ teaspoon red chili flakes
8 fresh sage leaves, minced
1 cup dry white wine
2 cups chicken stock
1 can (15 ounces) garbanzo beans, rinsed and drained
4 heaping cups chopped kale leaves
juice ½ lemon

Preheat oven to 350 degrees F.

Liberally season the chicken with salt and pepper. In a large dutch oven (or other oven proof pot with a lid), heat olive oil to medium. In batches, brown the chicken pieces on both sides and transfer to a plate. Discard all but 1 tablespoon of the leftover grease.

Add the onions and cook until they have softened and are translucent. Add the garlic, chili flakes, sage and sauté for an additional minute.  Pour in the wine and with a wooden spoon, scrape the brown bits from the bottom of the pot. Continue cooking until the wine has reduced by half. Pour in the chicken stock and bring to a boil.

Return the chicken to the pot with the skin side up. Place the lid on and transfer to the oven.

Bake for 25 minutes and remove from the oven. Carefully remove the lid and use a spoon to skim off and discard any excess fat and grease. Add the kale and chickpeas to the pot, cover with the lid, and place it back into the oven. Continue cooking for 5-10 minutes until the meat is tender and pulls away from the bone.

Remove the pot from the oven. Taste the broth and adjust for seasonings as needed. Squeeze the fresh lemon juice over the dish and serve warm.

Giveaways · Pastas/Noodles · Pork · Sponsored

Italian Sausage & Mushroom Skillet Lasagna + Nambé GIVEAWAY

Italian Sausage & Skillet Lasagna

When I was living in LA for grad school, my roommates and I would often find time between classes and work to make dinner together. They were modest meals that came out of our tiny kitchen and on our grad student budgets– but they were always fun and memorable. Especially because we barely had any cookware or pans!

Italian Sausage & Skillet Lasagna

One pot meals were a necessity and boy did we come up with some doozies! A million different types of fried rice, stroganoffs, breakfast scrambles, stir-frys, and one of my tried and true favorites—skillet lasagnas.

Italian Sausage & Skillet Lasagna

Skillet lasagnas were perfect! Not only were they delish and filling but you literally only needed a pan and one stove top burner to make it.

Italian Sausage & Skillet Lasagna

No ovens, no baking dishes and no extra pots needed to boil the noodles ahead of time. Just the thing when you’re short on time—and cookware.

Italian Sausage & Skillet Lasagna

So when I got my little hands on this gorgeous sauté pan from our friends at Nambé, nostalgia kicked in and I had to give it a roll.

Italian Sausage & Skillet Lasagna

Nambé’s new cookware line is FANTABULOUS! Sturdy, heats evenly, easy to clean and is just so pretty. Since they’re so snazzy, you can move them directly from the stove to the dining table! Cookware to Serveware? Where were you when I was in grad school?!

Italian Sausage & Skillet Lasagna

And since you are the sunshine of my day, YOU will have the chance to win a set of four (4) of their new CookServ Sauté Pans (8, 10, 12 and 14 inches) courtesy of the awesome team at Nambé! Check out these beauties:

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Nambé has partnered with several different blogs for this joint giveaway of these stunning pans that are retailed at 650 buckaroos. Want to know how to win?

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Italian Sausage & Skillet Lasagna

ps. Whether you have only one pan in your pantry or a dozen, you’ll really want to make this Italian Sausage & Mushroom Skillet Lasagna. Sooooooo yummmyyy!

pps. Don’t forget to enter this rad giveaway and BEST-O-LUCK!!!

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Italian Sausage & Mushroom Skillet Lasagna
Serves 6

Ingredients:

3 tablespoons olive oil, divided
1 pound spicy Italian sausage
2 cups sliced crimini mushroom
1 cup diced white onions
1/4 cup chopped scallions
1 tablespoon minced garlic
¼ teaspoon fennel seeds
½ teaspoon red pepper flakes
2 tablespoon tomato paste
3 16-ounce cans San Marzano tomatoes
10 ounces dried lasagna noodles (about 2/3 of a regular sized box)
1½ cups chicken or vegetable stock
½ cup grated parmesan cheese
kosher salt and black pepper
6 ounces fresh mozzarella cheese, thinly sliced
½ cup fresh basil leaves, torn into pieces

In a large skillet that has a lid; heat 2 tablespoons of olive oil to medium heat. Removed the casing from the sausage and add to the skillet. Using a wooden spoon, break up the sausage and cook until lightly brown. Add in the mushrooms and cook for an additional 3-4 minutes until the mushrooms have softened. Remove the sausage and mushrooms to a clean plate.

Add an additional tablespoon of oil to the skillet and cook the onions until softened and translucent. Add the garlic, fennel seeds and red pepper flakes and cook for 1 minute before adding in the tomato paste. Allow the mixture to cook for an additional minute to allow the items to become aromatic. Transfer the sausage and mushrooms back to the skillet and stir to combine.

Using a blender or immersion blender, puree the tomatoes with its juices until smooth.

Break the lasagna noodles into 1-2 inch pieces and layer on top of the ingredients in the skillet. Pour the pureed tomatoes and chicken stock over the noodles. Allow the liquids to come to a slight boil. Cover and simmer the lasagna for 20-25 minutes, stirring every few minutes. Continue cooking until the noodles become al dente.

Remove from heat and stir in the parmesan cheese. Season with salt and pepper and lay pieces of mozzarella over the top. Garnish with basil leaves and serve warm.

**If you would like a bit of crunch, turn on your oven broiler after placing the mozzarella cheese and place the skillet about 4 inches away from it. Allow to brown for about 30-45 seconds but be sure to keep an eye on it to avoid burning the lasagna.