Chicken and White Bean Stew

Yield: 4 servings

Prep: 20

Cook: 55

Total: 1 15

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

5 stars (25 ratings)

Ingredients

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
3 large shallots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tablespoon all-purpose flour
½ cup dry white wine*
1 ½ cups chicken stock
1 pound baby red potatoes, halved
2 (15-ounce) cans cannellini beans, drained and rinsed
2 sprigs fresh thyme
2 sprigs fresh rosemary
½ bunch kale, stems removed and leaves torn into bite-sized pieces

Instructions

Preheat oven to 325 degrees F.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, cannellini beans, thyme and rosemary. Return chicken to the skillet.
Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
Serve immediately.

Notes

*Chicken stock can be used for white wine as a non-alcoholic substitute.

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