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Chicken Braised with Sautéed Kale, Chickpeas and Tomatoes

Our healthful braising sauce is the easy answer to the question, “what’s for dinner tonight?” This one-pot dish is a snap to make using a slow cooker.

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

Directions:

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