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Google's Braised Chicken and Kale

['4 chicken legs, drumsticks and thighs separated', '1 tablespoon paprika', 'Kosher salt, freshly ground pepper', '1 teaspoon olive oil', '1 medium onion, sliced', '6 garlic cloves, sliced', '2 cups low-sodium chicken broth', '1 cup dry white wine', '2 sprigs rosemary', '2 sprigs thyme', '1 large bunch kale, center ribs and stems removed, leaves cut into 1" strips', 'Lemon wedges']

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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