Description
This hearty One-Pot Chicken & Kale Stew with Root Vegetables brings together tender seared chicken thighs, nutritious kale, and an array of flavorful root vegetables in a rich, aromatic broth. Enhanced by white wine, fresh herbs, and a touch of lemon, this comforting stew is perfect for cozy meals and is simple to prepare using a Dutch oven.
Ingredients
Scale
Chicken and Seasoning
- 2 lb bone-in skin-on chicken thighs (about 6 medium)
- 1½ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 Tbsp olive oil
Aromatics and Vegetables
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 Tbsp tomato paste
- ½ tsp smoked paprika (optional)
- ½ cup dry white wine
- 3 carrots, peeled and sliced ½-inch thick
- 2 parsnips, peeled and sliced ½-inch thick
- 1 medium russet potato, peeled and ¾-inch diced
Herbs, Greens, and Finishing
- 3 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 4 cups cold water
- 4 cups chopped kale (stems removed)
- Juice of ½ lemon
- ¼ cup chopped fresh parsley
Instructions
- Season & Sear: Pat the chicken thighs dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Heat olive oil in a Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for an additional 2 minutes. Transfer the seared chicken to a plate and set aside.
- Sauté Aromatics: In the rendered chicken fat left in the Dutch oven, add the diced onion and celery. Cook for about 3 minutes until softened. Stir in the tomato paste and smoked paprika (if using) and sauté for 1 minute to develop depth of flavor.
- Deglaze: Pour in the dry white wine, scraping the bottom of the pot to loosen browned bits (fond). Allow the wine to reduce by half, concentrating the flavors.
- Simmer Roots: Return the chicken thighs along with any accumulated juices to the pot. Add the carrots, parsnips, diced potato, fresh thyme sprigs, bay leaf, and 4 cups of cold water. Bring the stew to a simmer and cook gently for 30 minutes, allowing the root vegetables to tenderize and flavors to meld.
- Shred Chicken: Remove the chicken thighs from the pot. Discard the skin and bones carefully, then shred the chicken meat into bite-sized pieces. Return the shredded chicken to the stew.
- Add Kale: Stir in the chopped kale and simmer for an additional 3 to 4 minutes until the kale is wilted but still vibrant. Season the stew with additional salt as needed, lemon juice to brighten flavors, and chopped fresh parsley for freshness.
- Rest & Serve: Remove the pot from heat and let the stew stand for 5 minutes to settle. Serve hot alongside warm, crusty bread for a comforting meal.
Notes
- Searing the chicken skin-side down crisps the skin and adds richness to the stew.
- Smoked paprika is optional but adds a subtle smoky depth.
- Using bone-in thighs adds flavor and moisture; you can substitute boneless if preferred but adjust cooking time accordingly.
- Allowing the stew to rest off heat enhances flavors and texture.
- Serve with crusty bread or over cooked grains like rice or quinoa for a heartier meal.
- Leftovers store well and taste even better the next day.
