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Rustic Tuscan Chicken Stew with Potatoes, Kale, and White Beans
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Chef's knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 4 medium Yukon gold potatoes, diced
  • 1 bunch kale, stems removed and leaves chopped
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, garlic, and carrots. Stir and cook for 3 minutes until the onion starts to soften.
  • Stir in the potatoes, rosemary, thyme, bay leaf, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil.
  • Reduce the heat to low, cover, and simmer for 20 minutes until the potatoes are tender.
  • Add the kale and cannellini beans. Stir gently and cook uncovered for 5 more minutes until the kale wilts.

Notes

Add the kale right at the end so it keeps its bright color and does not turn mushy. If the broth seems thin, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers store well in the fridge for up to three days and reheat smoothly on the stovetop with a splash of broth.
Course: Soup
Cuisine: Italian
Equipment: Dutch oven, Cutting board, Chef's knife