- 4 chicken legs, drumsticks and thighs separated
- 1 tablespoon paprika
- Kosher salt, freshly ground pepper
- 1 teaspoon olive oil
- 1 medium onion, sliced
- 6 garlic cloves, sliced
- 2 cups low-sodium chicken broth
- 1 cup dry white wine
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 large bunch kale, center ribs and stems removed, leaves cut into 1″ strips
- Lemon wedges
- Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
- Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
- Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.