Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken skin side down and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.
Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine and herbs. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 30-40 minutes.
Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.8mg||0 %|
|Sodium 506.4mg||17 %|
|Potassium 409.4mg||11 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 11.5g|
|Protein 5.7g||8 %|
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Calories per serving: 86
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