Lunch

Chicken and White Bean Stew

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Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and potatoes in a hearty white bean stew? Yes, please!

Not to mention those sneaked in greens.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

This is so incredibly perfect for those cold, winter nights, or any time you need something cozy and comforting.

This bad boy will seriously warm you up in no time.

Chicken and White Bean Stew - Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

Chicken and White Bean Stew

Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.

5.00 stars (11 ratings)
Print Recipe
chicken
Chicken and White Bean Stew

20 minutes55 minutes

Chungah Rhee

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
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 pound baby red potatoes, halved
  • 1/2 bunch kale, stems removed and leaves torn into bite-sized pieces

Directions:

  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 large skillet 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, cannellini beans, thyme, rosemary and potatoes. 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.

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