Braised Chicken with Potatoes, Leeks and Kale
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INGREDIENTS One 3-1/2 pound chicken
Freshly ground black pepper
3/4 teaspoon salt
1 tablespoon safflower oil
1 leek, halved lengthwise, cleaned thoroughly, cut into 1/2-inch slices
2 tablespoons thinly sliced shallots
1/4 pound fresh kale, stemmed, washed, and coarsely chopped
2 tablespoons fresh thyme or 1/2 teaspoon dried, crumbled
1/2 teaspoon cayenne pepper
3 red potatoes, unpeeled, cut into 1-1/2 inch piecesRub the inside of the chicken with pepper and 1/4 teaspoon of the salt, and truss the bird.
In a large, heavy-bottomed casserole, heat the oil over medium-high heat. Add the leek, shallots and kale, and sauté until the kale begins to wilt.
Pour in 4 cups of water, then add the remaining salt, some more pepper and the thyme.
Place the chicken in the casserole and sprinkle the cayenne pepper over it. Bring the liquid to a boil, reduce the heat to low, partially cover the casserole, and simmer for 50 minutes.
With a large fork, lift the chicken from the casserole and place it on a warmed platter. Cover it with foil to keep it warm.
Skim off any fat in the casserole. Add the potatoes and simmer until they are tender - about 10 minutes.
Arrange the vegetables around the chicken and pour the braising liquid over it.
Serves 4