Chicken and White Bean Stew
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
- 1
Preheat oven to 325 degrees F.
- 2
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
- 3
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.
- 4
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.
- 5
Whisk in flour until lightly browned, about 1 minute.
- 6
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.
- 7
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.
- 8
Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
- 9
Serve immediately.
