Description
This hearty one-pot chicken and kale stew is packed with nutritious root vegetables and tender chicken thighs, simmered to perfection in a flavorful broth. A wholesome American main course that’s perfect for a cozy dinner, offering a comforting blend of tender chicken, earthy kale, and seasonal root vegetables in a richly seasoned stew.
Ingredients
Scale
Chicken and Sauté Base
- 1 tablespoon olive oil
- 1 ½ pounds boneless skinless chicken thighs, cut into chunks
- 1 yellow onion, chopped
- 3 garlic cloves, minced
Vegetables
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and chopped
- 2 small turnips, peeled and diced
- 2 medium potatoes, peeled and cubed
- 4 cups chopped kale, stems removed
Broth and Seasonings
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Chicken: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chicken pieces and cook until they are lightly browned, about 5 minutes. Remove the chicken from the pot and set aside to preserve the seared flavor.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until fragrant and translucent, which will build the stew’s base flavor.
- Add Root Vegetables and Seasonings: Add the carrots, parsnips, turnips, and potatoes to the pot. Stir in the dried thyme, rosemary, bay leaf, and season with salt and pepper to taste to enhance the depth of flavor.
- Simmer the Stew: Return the browned chicken to the pot. Pour in the low-sodium chicken broth and bring everything to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 30 minutes, allowing the flavors to meld and the vegetables to soften.
- Add Kale and Finish Cooking: Stir in the chopped kale and continue to simmer for an additional 10 to 15 minutes until the kale is tender, the chicken is cooked through, and the vegetables are fully tender.
- Prepare to Serve: Remove the bay leaf from the pot and adjust seasoning if necessary. Serve the stew hot for a comforting, nutritious meal.
Notes
- For a variation, substitute sweet potatoes for the regular potatoes for a slightly sweeter flavor.
- Use spinach instead of kale if you prefer a milder green vegetable.
- For a thicker texture, mash some of the potatoes directly in the pot before serving to naturally thicken the stew.
