Herb-Marinated Chicken With Garlicky Kale

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One of the easiest - and tastiest - things about cooking with fresh herbs is that there are so many to choose from, and all bring wonderful flavor and aroma to the dish. For this recipe, I used sage, rosemary, and oregano, but other herbs, such as basil, lavender, or thyme, would be good as well.
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Garlicky, sautéed kale adds to the earthiness of this dish. Kale's peppery, pungent flavor is enhanced when cooked in olive oil with garlic, making a great complement to the juicy, herbal chicken. I rounded out the dish with simple cooked rice for a very satisfying, nutritious dinner for four.
Serves 4
Ingredients
For the Chicken
  • 1/4 tsp ground coriander
  • 1/4 tsp ground fennel
  • 1 3-1/2-lb chicken, cut into leg quarters and breast-wing pieces
  • 2 sprigs fresh sage
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh oregano
  • sea salt
  • freshly ground black pepper
  • 1-1/2 cups chicken broth
For the Kale
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 shallot, thinly sliced
  • 6-7 cups (packed) coarsely chopped kale (about 2/3 of a large bunch)
  • 1/3 cup vegetable broth
  • sea salt
  • freshly ground black pepper
  • 2 cups cooked white rice (optional)
Preparation
For the Chicken
  1. Combine the coriander and fennel in a small bowl. Rub the spice mixture all over the chicken pieces and place them in a large bowl. Lay the herb sprigs on top of and around the chicken. Cover with plastic wrap and refrigerate overnight.
  2. Set the chicken and herbs out of the refrigerator 30 minutes before cooking. Season with salt and pepper and place in a slow-cooker, tucking the herb sprigs between the chicken pieces.
  3. Cook on low for 6-7 hours, depending on the size of the pieces. Transfer to a platter and discard the herb sprigs.
For the Kale
  1. Heat a large, deep skillet over medium-low heat and add the olive oil. Add the garlic and shallot and sauté until just tender and very fragrant, 1-2 minutes. (Lower the heat, if necessary, to prevent the garlic from burning.)
  2. Add the kale and broth and season with salt and pepper. Sauté until the kale is wilted and tender, and the liquid is absorbed, 3-4 minutes.
Serve the chicken with kale and rice (if using) spooned alongside.


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