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
Scale
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.
