Last week, I had the pleasure of meeting with the Society of Former Special Agents of the FBI. It was a very special and memorable event for me. I hosted a cooking demonstration of my delicious and healthy braised chicken, followed by a three-course lunch, wine tasting and book signing.
Below is the recipe for the chicken. It’s easy to make, affordable and certainly something you’ll want to add to your regular rotation!
Up next is my salad and dessert recipe. Stay tuned!
2 chicken legs and thighs (separated at joint) (about 1 ¼ lbs.)
2 cups/8 oz. diced onion
1 Tbsp. finely chopped garlic
2 tsp. ground cumin
1 Tbsp. pureed chipotle chilies
½ cup white wine
2 cups/12 oz. diced tomato
1 cup chicken broth
2 cups/8 oz. fresh corn kernels (from approximately 2 ears of corn)
1 cup finely chopped cilantro, divided
8 cups/4 oz. roughly chopped kale
1 (19 oz.) can black beans, drained and rinsed
Heat a Dutch oven or deep, heavy pan over medium-high heat. Season the chicken with salt and pepper. Add enough vegetable oil to coat the bottom of the pan. Brown the chicken on all sides, about 8 minutes. Add the onion and cook until starting to brown, about 5 minutes. Add the garlic, cumin and chipotle. Cook until aromatic, about 30 seconds. Deglaze pan with white wine. Add the tomato, chicken broth, corn and half the cilantro. Bring to a boil then reduce to a simmer. Cover the pot and simmer for 30 minutes. Check to make sure the pan hasn’t dried out or is looking dry. Add more broth if need be. Stir in the kale and black beans. Cover and continue to cook for another 15 minutes. Taste and adjust seasoning as needed.
Yield: 4 servings, Time: 1 ½ hours (including braising time)
Calories per serving: 390, Protein: 32 grams, Total Fat: 9 grams, Saturated Fat: 2 grams, Cholesterol: 70 mg, Sodium: 400 mg, Fiber: 9 grams, Vitamin A: 90%, Vitamin C: 100%, Calcium: 20%, Iron: 25%