Description
A hearty one-pot chicken and kale stew enriched with root vegetables and aromatic herbs. This comforting dish features seared bone-in chicken thighs simmered slowly with carrots, parsnips, potatoes, and kale, finished with a bright splash of lemon juice and fresh parsley. Perfect for a wholesome weeknight dinner that’s packed with flavor and nutrients.
Ingredients
Scale
Chicken & Seasonings
- 2 lb bone-in skin-on chicken thighs (about 6 medium)
- 1½ tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 1 Tbsp olive oil
Vegetables & Aromatics
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 3 carrots, peeled and sliced ½-inch thick
- 2 parsnips, peeled and sliced ½-inch thick
- 1 medium russet potato, peeled and ¾-inch dice
- 4 cups chopped kale (stems removed)
Flavorings & Herbs
- 2 Tbsp tomato paste
- ½ tsp smoked paprika (optional)
- ½ cup dry white wine
- 3 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 bay leaf
- 4 cups cold water
- Juice of ½ lemon
- ¼ cup chopped fresh parsley
Instructions
- Season & sear: Pat the chicken thighs dry with paper towels, then season generously with kosher salt and freshly ground black pepper. Heat olive oil in a Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy, then flip and cook for an additional 2 minutes. Remove chicken from the pot and transfer to a plate.
- Sauté aromatics: In the rendered chicken fat left in the pot, add diced onion and celery. Sauté over medium heat for about 3 minutes until softened. Stir in the tomato paste and smoked paprika (if using), and cook for 1 minute to deepen the flavors.
- Deglaze: Pour in the dry white wine to deglaze the pot, scraping the bottom with a wooden spoon to release any browned bits (fond). Allow the wine to reduce by half, which concentrates the flavor and burns off the alcohol.
- Simmer roots: Return the seared chicken along with any accumulated juices to the pot. Add the sliced carrots, parsnips, diced potato, thyme sprigs, bay leaf, and cold water. Bring to a simmer and cook uncovered for 30 minutes, until the root vegetables are tender and the chicken is cooked through.
- Shred chicken: Remove the chicken thighs from the pot. Discard skin and bones, then shred the meat using two forks. Return the shredded chicken to the stew.
- Add kale: Stir in the chopped kale and simmer for an additional 3 to 4 minutes until the kale is wilted and tender.
- Season & finish: Season the stew with additional kosher salt to taste. Add the juice of half a lemon and stir in the chopped fresh parsley to brighten and freshen the flavors.
- Rest & serve: Remove the Dutch oven from heat and let the stew stand for 5 minutes before serving. Serve hot with crusty bread for dipping and enjoy.
Notes
- Using bone-in, skin-on chicken thighs adds extra flavor and richness to the stew.
- Smoked paprika is optional but adds a subtle smoky depth to the stew.
- Dry white wine helps deglaze the pot and adds acidity; substitute with chicken broth if preferred.
- Make sure not to overcook the kale; add it near the end to retain some texture and color.
- This stew keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a thicker stew, you can mash a few potato pieces in the pot before adding the kale.
