Description
A hearty, healthy, and flavorful stew packed with tender chicken, creamy white beans, and vibrant kale. Parmesan rind adds deep umami, making this cozy meal a true comfort food favorite.
Ingredients
Stew Base:
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1 tbsp olive oil
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1 lb boneless, skinless chicken thighs or breasts, cubed
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1 yellow onion, diced
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3 cloves garlic, minced
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2 cans (15 oz each) white beans, drained and rinsed
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1 bunch kale, stems removed and chopped
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4 cups low-sodium chicken broth
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1 parmesan rind
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2 sprigs fresh rosemary (or 1 tsp dried)
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Salt and black pepper, to taste
Optional:
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½ tsp red pepper flakes
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Fresh lemon juice (for finishing)
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Grated parmesan (for finishing)
Instructions
1. Sauté Aromatics
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Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
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Add diced onion and cook 5–7 minutes until soft and translucent.
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Stir in garlic and cook 30 seconds until fragrant.
2. Brown the Chicken
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Push onion and garlic to one side. Add cubed chicken, season with salt and pepper.
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Let sear for a few minutes on one side to get golden-brown color, then stir together with onions.
3. Build the Stew
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Pour in chicken broth, scraping up browned bits from the bottom of the pot.
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Add drained white beans, rosemary sprigs, parmesan rind, and optional red pepper flakes. Stir gently.
4. Simmer
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Bring to a lively simmer, then reduce heat to low. Cover and simmer for 20–25 minutes until chicken is tender and flavors meld.
5. Add Kale
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Stir in chopped kale. Simmer uncovered for 5–10 minutes until tender and bright green.
6. Final Touches
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Remove rosemary sprigs and any remaining parmesan rind.
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Taste and adjust salt and pepper.
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Squeeze in fresh lemon juice to brighten flavors.
7. Serve
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Ladle into bowls and sprinkle with grated parmesan.
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Optional: Serve with crusty bread, polenta, or a simple salad.
Notes
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Slow Cooker: Sauté onion, garlic, and chicken first, then cook on LOW 6–7 hrs or HIGH 3–4 hrs. Add kale in last 30 min.
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Instant Pot: Sauté onion, garlic, and chicken, add remaining ingredients (except kale), cook High Pressure 10 min, quick release, then stir in kale.
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Turkey Twist: Swap chicken for leftover shredded turkey.
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Vegetarian: Omit chicken, use vegetable broth, and add extra beans or veggies.
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Spicy: Add chopped Calabrian chiles or harissa for a smoky kick.
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Creamy: Stir in ¼ cup cream or half-and-half at the end.
Nutrition
- Calories: 290 Cal Per Serving
- Fat: 1ég
- Carbohydrates: 20g
- Protein: 25g