Name: Quick Chicken And Kale Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 bay leaves; 2 rosemary; 4 thyme; 1 large sage; 1 lb chicken thighs; 3½ tsp kosher salt; 2 tbsp olive oil; 2 tbsp butter; 1 onion; 3 medium carrots; 3 large cloves garlic; ¼ tsp red pepper flakes; ¼ cup all-purpose flour; ½ cup dry white wine; 6 cups chicken stock; 2½ cups red potato; 1 lacinato kale; ½ tsp black pepper; parmesan cheese

How To Make Chicken And Kale Stew

Make a kale stew with tender and umami-rich chicken meat and creamy, thick consistency of soup. This flavorful stew dish only took 1 hour to make.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

3bay leaves,fresh
2rosemary,fresh, sprigs
4thyme,fresh, sprigs
1largesage,fresh, sprig
1lbchicken thighs,cut into 1½ in 3 cm pieces
3½tspkosher salt,divided
2tbspolive oil,divided
2tbspbutter,unsalted
1onion,white, thinly sliced
3mediumcarrots,cut into ½ 1¼ cm in rounds
3largecloves garlic,smashed
¼tspred pepper flakes,optional, plus more for serving
¼cupall-purpose flour
½cupdry white wine,such as sauvignon blanc
6cupschicken stock,low sodium
2½cupsred potato,small, quartered
1lacinato kale,bunch, stemmed and torn into 2 in, 5 cm pieces
½tspblack pepper,freshly ground, plus more to taste
parmesan cheese,freshly grated, for serving

Instructions

Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch length of butcher’s twine around the center of herbs and secure with a knot. Set aside.
Season the chicken all over with about 1 teaspoon salt.
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1 to 2 minutes on one side, until golden brown and crispy.
Flip and cook for another 1 to 2 minutes, until golden brown. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling.
Add the onion and carrots and season with ½ teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally until the onion is translucent and carrot is beginning to soften.
Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2 to 3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
Add the chicken stock, bouquet garni, 2 to 3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil.
Once boiling, reduce the heat to medium-low, cover, and simmer for 20 to 25 minutes, until the potatoes are tender.
Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper.
Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through about 2 to 3 minutes.
Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
Enjoy!