23 January 2011
Chicken Stew with Kale and White Beans
I made this dish some weeks ago on a very COLD Chicago evening. Warming and hearty, and I found another use for kale! Serves 6-8.
3 boneless, skinless chicken breasts
5 medium mixed potatoes; diced (I used Yukon gold, red and purple)
1 teaspoon fresh thyme
4 tablespoons olive oil
freshly cracked black pepper
2 tablespoons olive oil
1 medium onion; chopped
1 large shallot; minced
2 carrots; peeled and diced
6 cups chicken stock
2 sprigs fresh thyme
2 tablespoons Parmesan cheese; finely grated
5 cups chopped kale
15-ounce can white beans; drained (the original recipe asked for cannellini beans which I could not find)
salt and pepper to taste
Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cubed potatoes and cook 15 minutes until softened. Add in chicken stock, thyme, chicken cut into cubes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot.
Enjoy with crusty bread, or on its own!