If you’re craving a warm, hearty meal that feels like a comforting hug in a bowl, then you absolutely have to try this One-Pot Chicken & Kale Stew with Root Vegetables Recipe. It’s the perfect blend of tender chicken thighs, earthy root vegetables, and vibrant kale, all simmered together to create a soul-soothing stew that’s incredibly flavorful and satisfying. Best of all, everything cooks in one pot, which means less mess and more time for enjoying every delicious bite with your loved ones.
Ingredients You’ll Need
These ingredients are simple yet essential to building the deep, layered flavors that make this stew so unforgettable. Each component adds its own magic—juicy chicken thighs bring richness, root vegetables provide heartiness and texture, and fresh kale adds a pop of color and earthiness that balances the dish beautifully.
- 2 lb bone-in skin-on chicken thighs: The skin crisps up beautifully for flavor, and the bone adds incredible depth to the stew.
- 1½ tsp kosher salt, plus more to taste: Enhances every flavor, making sure nothing falls flat.
- ½ tsp freshly ground black pepper: Adds a subtle kick and warmth.
- 1 Tbsp olive oil: Perfect for searing the chicken to golden-brown perfection.
- 1 medium yellow onion, diced: Provides a sweet and savory base to build upon.
- 2 celery ribs, diced: Adds gentle crunch and aromatic freshness.
- 2 Tbsp tomato paste: Concentrates the stew’s savory essence with a touch of tanginess.
- ½ tsp smoked paprika (optional): Gives a smoky nuance that complements the chicken beautifully.
- ½ cup dry white wine: Helps deglaze the pan and adds acidity that brightens the dish.
- 3 carrots, peeled and sliced ½-inch thick: Brings sweetness and vibrant color to the pot.
- 2 parsnips, peeled and sliced ½-inch thick: Offers a subtly sweet, nutty flavor and hearty texture.
- 1 medium russet potato, peeled and ¾-inch dice: Makes the stew more filling and adds creaminess.
- 3 sprigs fresh thyme (or ½ tsp dried): Lends herbal earthiness that infuses every bite.
- 1 bay leaf: Provides a subtle aromatic backdrop that deepens flavor complexity.
- 4 cups cold water: Forms the comforting broth that brings everything together.
- 4 cups chopped kale (stems removed): Adds welcome color and a healthy punch of greens that slightly wilts but stays vibrant.
- Juice of ½ lemon: Brightens the stew and balances the richness perfectly.
- ¼ cup chopped fresh parsley: Brings freshness and a final pop of green to the dish.
How to Make One-Pot Chicken & Kale Stew with Root Vegetables Recipe
Step 1: Season and Sear the Chicken
Start by patting your chicken thighs dry—this is key for getting that beautiful golden skin. Then season generously with kosher salt and black pepper. Heat the olive oil in a Dutch oven over medium-high heat. Place the chicken skin-side down and let it sear until it’s irresistibly crispy, about 4 to 5 minutes. Flip and cook for another 2 minutes before transferring the chicken to a plate. This step locks in juices and builds a rich foundation of flavor.
Step 2: Sauté Aromatics
With all those delicious browned bits left behind (called fond), add your diced onions and celery right into the pot. Cook them for about 3 minutes until fragrant and softened. Stir in the tomato paste and smoked paprika, cooking it through for another minute. This builds a deep, savory base that will make your stew sing with flavor.
Step 3: Deglaze the Pot
Pour in the dry white wine to deglaze, scraping up all those flavorful bits stuck to the bottom. Let the wine reduce by half—that’s the magic moment where the stew’s aroma intensifies and the liquid concentrates.
Step 4: Simmer the Root Vegetables and Chicken
Return the chicken thighs to the pot along with their juicy plate drippings. Add sliced carrots, parsnips, potato, fresh thyme sprigs, bay leaf, and the cold water. Allow everything to simmer gently for about 30 minutes. This slow cooking softens the vegetables and infuses the broth with hearty, rustic flavors.
Step 5: Shred the Chicken and Return to Pot
Once cooked through, carefully remove the chicken thighs. Discard the skin and bones, then shred the tender meat. Pop it back into the pot so every spoonful gets a generous amount of juicy chicken goodness.
Step 6: Add Kale and Finish Seasoning
Stir in the chopped kale and let it simmer for 3 to 4 minutes until just wilted but still vibrant. Finish with salt to taste, a squeeze of fresh lemon juice, and chopped parsley for brightness and freshness that will truly elevate the stew.
Step 7: Rest and Serve
Take the pot off the heat and let your stew stand for 5 minutes. This resting period lets the flavors harmonize beautifully. Serve it up hot, ideally with crusty bread to soak up every last drop of that incredible broth. Pure comfort in a bowl.
How to Serve One-Pot Chicken & Kale Stew with Root Vegetables Recipe
Garnishes
Go for simplicity with fresh parsley for a pop of color and fresh lemon wedges on the side to add a citrusy zing right at the table. A drizzle of good quality olive oil over the top just before serving can also add a lovely silky finish.
Side Dishes
This stew is wonderfully hearty on its own, but crusty breads like a rustic baguette or sourdough are absolute dream partners. You can also serve it alongside creamy mashed potatoes or a light green salad to keep things balanced and fresh.
Creative Ways to Present
For a crowd-pleaser, serve the stew family-style in a large Dutch oven or rustic bowl so everyone can help themselves. You could also ladle the stew over cooked grains such as farro or barley for a twist that adds even more texture and heartiness. Layering it in clear glass bowls can showcase the beautiful colors of the root vegetables and kale, making it almost too pretty to eat.
Make Ahead and Storage
Storing Leftovers
Let the stew cool completely before transferring any leftovers to airtight containers. Stored in the fridge, it will stay fresh and delicious for up to 3 days—making it a perfect next-day lunch or dinner.
Freezing
This One-Pot Chicken & Kale Stew with Root Vegetables Recipe freezes beautifully. Portion it out into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge.
Reheating
Gently reheat your stew on the stove over medium-low heat, stirring occasionally until heated through. You might want to add a splash of water or broth to loosen it up if it has thickened too much. Avoid microwaving if possible to preserve the delicate texture of the chicken and vegetables.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster and still deliver great flavor, though bone-in adds extra richness to the broth. Just adjust cooking times accordingly to avoid overcooking.
What other greens can I use if I don’t have kale?
Swiss chard, collard greens, or even spinach are excellent substitutes that will wilt nicely and complement the stew’s flavor profile.
Is it okay to use chicken breast instead of thighs?
While chicken breast works, thighs are preferred because they remain juicy and tender during the long simmer. Breasts can dry out more easily.
Can I make this stew in a slow cooker?
Yes! Brown the chicken and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add kale in the last 30 minutes.
What wine should I use for deglazing?
A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully here. If you prefer to skip alcohol, use additional broth or white grape juice with a splash of vinegar.
Final Thoughts
I genuinely can’t recommend the One-Pot Chicken & Kale Stew with Root Vegetables Recipe enough—it’s one of those dishes that feels like home on a plate. Simple ingredients come together in perfect harmony, giving you a stew that’s nourishing, flavorful, and incredibly satisfying. Whether it’s a cozy family dinner or a chance to impress friends with minimal effort, this recipe is a winner every single time. Give it a go—you’re going to love it!
Print
One-Pot Chicken & Kale Stew with Root Vegetables Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hr
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty One-Pot Chicken & Kale Stew combines tender bone-in chicken thighs with a medley of root vegetables and fresh kale in a flavorful broth. Perfect for a comforting and nutritious meal, this stew features savory seared chicken, aromatic vegetables, and a subtle hint of white wine and herbs, making it a satisfying dish ideal for cooler days or any time you crave a wholesome, warming stew.
Ingredients
Chicken & Seasoning
- 2 lb bone-in skin-on chicken thighs (about 6 medium)
- 1½ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 Tbsp olive oil
Aromatics & Vegetables
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 Tbsp tomato paste
- ½ tsp smoked paprika (optional)
- ½ cup dry white wine
- 3 carrots, peeled and sliced ½-inch thick
- 2 parsnips, peeled and sliced ½-inch thick
- 1 medium russet potato, peeled and ¾-inch dice
Herbs & Greens
- 3 sprigs fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 4 cups cold water
- 4 cups chopped kale (stems removed)
- Juice of ½ lemon
- ¼ cup chopped fresh parsley
Instructions
- Season & sear: Pat the chicken thighs dry with paper towels, then season generously with kosher salt and freshly ground black pepper. Heat olive oil in a Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 4–5 minutes until the skin is golden and crispy. Flip and cook for an additional 2 minutes. Remove the chicken from the pot and transfer to a plate.
- Sauté aromatics: In the rendered fat left in the Dutch oven, sauté the diced onion and celery for about 3 minutes until softened. Stir in the tomato paste and smoked paprika (if using) and cook for another minute to develop the flavors.
- Deglaze: Pour in the dry white wine and scrape the bottom of the pot with a wooden spoon to release any browned bits (fond). Allow the wine to reduce by half, which should take a few minutes.
- Simmer roots: Return the seared chicken along with any accumulated juices back to the pot. Add the sliced carrots, parsnips, diced potato, fresh thyme sprigs, bay leaf, and cold water. Bring the mixture to a simmer and cook gently for 30 minutes, allowing the vegetables to soften and the flavors to meld.
- Shred chicken: Remove the chicken thighs from the pot and discard the skin and bones. Shred the cooked chicken meat using two forks, then return the shredded chicken to the stew.
- Add kale: Stir in the chopped kale and simmer for an additional 3–4 minutes until the kale has wilted and become tender. Taste and adjust seasoning with additional salt if needed. Stir in the fresh lemon juice and chopped parsley to brighten the stew.
- Rest & serve: Turn off the heat and let the stew rest for 5 minutes before serving. Serve hot with crusty bread on the side for a complete and satisfying meal.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and richness, but you can substitute boneless if preferred.
- Smoked paprika is optional but adds a nice depth and smoky note to the stew.
- Dry white wine can be substituted with chicken broth if you prefer a non-alcoholic version.
- Feel free to add other root vegetables like turnips or sweet potatoes for variation.
- For a thicker stew, mash some of the potato pieces against the side of the pot before adding the kale.
- Leftovers taste even better the next day as the flavors further develop.
