Savory Rosemary Chicken Thighs with Mushrooms and Kale

When you're craving a hearty, soul-warming meal that's both comforting and bursting with flavors, this recipe for Savory Rosemary Chicken Thighs with Mushrooms and Kale is the answer. Imagine tender, golden-brown chicken thighs, crispy on the outside and succulent on the inside, infused with the aromatic notes of fresh rosemary. Paired with a medley of earthy white button mushrooms and sweet, jammy onions, this dish is a symphony of tastes and textures.

But that's not all – we take it a step further by adding vibrant, sautéed kale, creating a colorful and nutritious backdrop to the main event. This recipe is perfect for a cozy family dinner or an impressive meal to share with guests. Plus, it's remarkably simple to prepare, with a combination of stovetop and oven cooking that ensures each component is cooked to perfection.

So, preheat your oven, sharpen your appetite, and let's embark on a culinary journey that brings together the rustic charm of rosemary, the richness of chicken, and the freshness of kale – all harmonizing in a single, unforgettable dish. Your taste buds are in for a treat!

TOTAL TIME: 30-40 mins

SERVINGS: 4 people

CALORIES: 450-500 cal

 

INGREDIENTS:  

• 4 Tablespoons оf аvосаdо оil (30 ml), tо сооk with 
• 8 сhiсkеn thighѕ (with ѕkin оn) (1.2 kg) 
• 1 mеdium оniоn (110 g), рееlеd аnd thinlу ѕliсеd
• 3 сlоvеѕ оf gаrliс (9 g), рееlеd аnd сhорреd 
• 2 Tаblеѕрооnѕ оf frеѕh rоѕеmаrу (6 g), сhорреd 
• 30 whitе buttоn muѕhrооmѕ (300 g), hаlvеd 
• 2 оz оf kаlе (56 g)
• Sаlt аnd frеѕhlу grоund black рерреr
• Additiоnаl rоѕеmаrу ѕрrigѕ for gаrniѕh (орtiоnаl)

NOTE:

It's essential to be cautious about potential sources of gluten cross-contamination, especially if you or someone you are cooking for has celiac disease or a severe gluten sensitivityit's.

Check the packaging of the chicken for any added ingredients or seasonings, as some pre-marinated or processed meats may contain gluten.

INSTRUCTIONS: 

1. Preheat the oven to 350°F (180°C).
2. Add avocado oil to a frying pan and brown the chicken thighs, skin-side down, until they are golden and crispy. Then, turn the thighs over and cook the other side for a minute or two. The chicken won't be fully cooked at this stage; they will finish cooking in the oven.
3. Carefully remove the chicken from the frying pan and place them into a roasting dish.
4. Using the leftover oil in the pan, cook the sliced onions, garlic, and chopped rosemary over low to medium heat until the onions are completely softened. Turn up the heat and continue cooking the onions for a few more minutes until they become jammy.
5. Add the mushrooms to the frying pan and cook for a few minutes.
6. Spoon the mushroom and jammy onions into the roasting tray around the chicken pieces and place the dish in the oven for 20 minutes.
7. Meanwhile, toss the kale in some more olive oil.
8. After 20 minutes, increase the oven temperature to 400°F (200°C) and remove the tray from the oven while it heats up.
9. Scatter the oiled kale in and around the dish, then return the dish to the oven for an additional 5 minutes.
10. Season with salt and freshly ground black pepper, and garnish with additional rosemary sprigs if desired.
11. Serve the dish at the table for everyone to help themselves.
12. Enjoy your delicious meal!

NUTRTIONAL FACTS: 

• Calories: Approximately 450-500 calories per serving
• Protein: About 30-35 grams
• Carbohydrates: Approximately 10-15 grams
• Dietary Fiber: Around 2-3 grams
• Sugars: Roughly 2-3 grams
• Total Fat: About 30-35 grams
• Saturated Fat: Approximately 6-8 grams
• Cholesterol: Roughly 150-180 mg
• Sodium: Approximately 500-600 mg
• Vitamin A: About 20-25% of the daily recommended intake
• Vitamin C: Roughly 20-25% of the daily recommended intake
• Calcium: Approximately 4-6% of the daily recommended intake
• Iron: Around 10-15% of the daily recommended intake