Ingredients:
4 chicken legs, split
2 tbsps avocado or canola oil
1/4 tsp each salt and pepper
1/4 cup flour
3 garlic cloves, minced
4 or 5 large kale leaves, chopped
1 cup diced tomatoes
1 cup chicken broth
1 tbsp red wine vinegar
2 tsps capers
Mix flour, salt and pepper together in a bag and add the chicken legs. Toss the pieces to coat then remove to a plate. I did this in one batch using a large empty waxed cereal bag. Once every piece was coated I simply tore the bag opened.
Heat oil to medium heat in a dutch oven and toss in the kale cooking for 2 minutes.
Add the tomatoes, broth, red wine vinegar and capers and bring to a boil. Add the garlic then snuggle the chicken down into the sauce and cover the pot.
Place in a 375 F oven for 1 hour.
Served here with rice, but those juices would be equally tasty over mashed potatoes!
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