Cassie’s Ruminations

Chicken Potato and Kale Stew

A hearty and healthy meal for a rainy evening, this was inspired by the contents of my fridge and the ever helpful interwebs 😛 , mostly this Cooking Light recipe, and this Food Network recipe. While Shaun and I both enjoyed the chicken and potatoes and the broth, the kale just didn’t really work for either one of us. It wasn’t bad, but it isn’t something we’ll repeat. Oh well. Gotta keep trying new things!

Chicken Potato and Kale Stew
Serves 4

1 tbsp olive oil
4 cloves garlic, pressed
1 lb boneless skinless chicken thighs, cut into bite sized chunks
kosher salt and black pepper
1 tsp dried thyme leaves
2 tbsp flour
1 cup white wine
1 quart low sodium chicken broth
2 cups water
1 lb waxy potatoes, red or yellow, cut into bite sized chunks
1 large bunch kale, about 1/2 lb, stemmed and torn into large pieces
Red pepper flakes

Heat the olive oil in a large pot over medium heat. Add the garlic and cook for 30-60 seconds, or until turning golden and fragrant. Add the chicken in a single layer and season well with salt, pepper, and thyme. Cook for 3-4 minutes on each side to brown nicely. Stir the flour into the oil and rendered fat to form a roux, making sure no lumps of dry flour remain. Add the wine and deglaze the pan, scraping up any bits that got stuck. Stir to incorporate the roux completely. Reduce the wine by half. Add the chicken broth, water, and potatoes and increase the heat to medium high. Bring the liquid to a boil, then reduce heat to medium low, cover, and simmer for 30 minutes, or until the potatoes are fork tender. Add the kale, recover the pot, and simmer for another 10 minutes to wilt the greens.

Serve hot garnished with a sprinkle of red pepper flakes and with bread and a tossed salad.