Description
A hearty and wholesome one-pot chicken and kale stew featuring tender chicken thighs, nutrient-rich kale, and a medley of root vegetables simmered in a flavorful broth. Perfect for a comforting and nutritious dinner.
Ingredients
Scale
Protein
- 1 1/2 pounds boneless skinless chicken thighs cut into chunks
Vegetables
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 medium sweet potato, peeled and cubed
- 2 medium Yukon gold potatoes, cubed
- 2 cups chopped fresh kale, stems removed
Liquids & Seasonings
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Brown the Chicken: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chicken pieces and cook for 4 to 5 minutes until lightly browned on all sides to develop flavor.
- Sauté Aromatics: Add the diced onion to the pot and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, enhancing the stew’s aroma.
- Add Vegetables and Liquids: Incorporate the carrots, parsnips, sweet potato, and Yukon gold potatoes into the pot. Pour in the chicken broth and water, making sure the ingredients are well combined.
- Season and Simmer: Stir in the dried thyme, rosemary, smoked paprika, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for 25 to 30 minutes until the vegetables are tender and chicken is cooked through.
- Add Kale: Stir in the chopped kale and cook uncovered for an additional 5 minutes until the kale is wilted but still vibrant green.
- Finish and Serve: Remove from heat and stir in the lemon juice to brighten the flavors. Adjust seasoning to taste and serve the stew warm for a comforting meal.
Notes
- For extra depth of flavor, add a splash of white wine after browning the chicken and let it reduce before adding the broth.
- This stew thickens as it sits; add a little extra broth when reheating to maintain desired consistency.
- Feel free to substitute kale with other hearty leafy greens such as Swiss chard or collard greens.
- To make this dish dairy-free and gluten-free, ensure the broth used is verified gluten-free and free of additives.
