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

1/2 cup dry white wine*

1 1/2 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

1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

Instructions

Step 1: Preheat the oven to 325 degrees F.

Step 2: Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper.

Step 3: Melt butter in a Dutch oven over medium heat. Working in batches, add chicken skin-side down and sear until golden brown on both sides, about 2-3 minutes per side. Remove chicken and set aside.

Step 4: Add diced shallots and celery to the pot and cook, stirring occasionally, until tender, about 5-7 minutes. Season with salt and pepper to taste. Stir in minced garlic and cook until fragrant, about 1 minute.

Step 5: Whisk in flour and cook until lightly browned, about 1 minute.

Step 6: Stir in white wine, scraping up any browned bits from the bottom of the pot. Then add chicken stock, halved potatoes, cannellini beans, thyme, and rosemary. Return chicken to the pot, nestling it among the other ingredients.

Step 7: Transfer the Dutch oven to the oven and bake until potatoes are tender and chicken is cooked through (internal temperature 175 degrees F), about 40-45 minutes.

Step 8: Remove from oven and stir in kale until wilted, about 2 minutes. Season with additional salt and pepper if needed.

Step 9: Serve the stew immediately, enjoying the rich flavors and comforting textures.

Tips & Variations

Substitute kale with spinach or Swiss chard if preferred for a different leafy green texture.

For a thicker stew, reduce the amount of chicken stock slightly or simmer uncovered on the stove for a few minutes before adding kale.

If you don’t have a Dutch oven, use a deep oven-safe skillet or casserole dish with a lid.

Use boneless chicken thighs for quicker cooking, but adjust baking time accordingly to avoid drying out the meat.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster and can dry out more easily. Reduce baking time and check internal temperature carefully to keep them moist.

Is there a non-alcoholic substitute for the white wine?

You can replace the white wine with additional chicken stock or a splash of white grape juice with a bit of lemon juice to mimic the acidity and flavor.