Crammed with chicken, white beans, potatoes and kale! Present with a serving of mixed greens and hard bread. SO GOOD, so comfortable.

Chicken and potatoes in a generous white bean stew? Certainly!

Also those sneaked in greens.

This is so unquestionably ideal for those chilly, winter evenings, or any time you want something comfortable and soothing.

This awful kid will genuinely warm you up in the blink of an eye.



  • 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
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 pound baby red potatoes, halved
  • 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

Preheat stove to 325 degrees F.

Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

Dissolve spread in a huge skillet over medium hotness. Working in bunches, add chicken, skin-side down, and singe the two sides until brilliant brown, around 2-3 minutes for each side; put away.

Add shallots and celery, and cook, mixing once in a while, until delicate, around 5-7 minutes; season with salt and pepper, to taste. Mix in garlic until fragrant, around 1 moment.

Rush in flour until delicately cooked, around 1 moment.

Mix in wine, scratching any seared pieces from the lower part of the skillet. Mix in chicken stock, cannellini beans, thyme, rosemary and potatoes. Return chicken to the skillet.

Place into stove and prepare until potatoes are delicate and chicken has totally cooked through, arriving at an interior temperature of 175 degrees F, around 40-45 minutes.

Mix in kale until withered, around 2 minutes; season with salt and pepper, to taste.
Serve right away.

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