Chicken Stew with Kale and Cannellini Beans
Chicken Stew

This Chicken Stew with Kale and Cannellini Beans is a hearty, thick and satisfying meal-in-a-bowl.

Packed with comforting roast chicken, thickened with cannellini beans and starchy thyme-roasted potatoes, this hefty Chicken stew's true star is the hearty, uber-nutritious winter green swirled into it: kale.

To prepare this ruffle-edged delicacy, rinse away any silt and dirt by running the leaves under water and cutting out the hard stems before coarsely chopping/ripping apart the leaves. Bushels of this sturdy, almost sweet green flood the markets from now through March, lending plenty of time to enjoy them.

Kale & Chicken Stew Recipe

    Prep Time: 30 minutes

    Cook time: 1 Hour 20 minutes

    Yield: Serves 6 to 8

Kale & Chicken Stew Recipe Ingredients

    3 boneless, skinless chicken breasts

    5 medium mixed potatoes (such as Yukon gold, red and purple), diced

    2 sprigs plus 1 teaspoon fresh thyme

    6 tablespoons olive oil

    Kosher salt

    Freshly cracked black pepper

    1 medium onion, chopped

    1 large shallot, minced

    2 carrots, peeled and diced

    6 cups chicken stock

    2 tablespoons Parmesan cheese, finely grated

    5 cups chopped kale

    15-ounce can cannellini beans, drained

Kale & Chicken Stew Recipe Directions

    Preheat the oven to 350 F.

    Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper.

    In a separate sheet pan, toss the potatoes with 4 tablespoons olive oil, 1 teaspoon thyme, salt and pepper.

    Roast both for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender.

    When the chicken is cool enough to handle, shred the meat. Cover and set aside.

    Warm remaining 2 tablespoons olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes.

    Add the carrots and cook 15 minutes until softened.

    Add in chicken stock, thyme sprigs, chicken, potatoes, Parmesan, and salt and pepper and bring to a simmer.

    Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot.

Rebekah Pepler is a writer for, a nationally known blog for people who love food and home cooking.

Available at

Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips

Anna Getty's Easy Green Organic

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor

Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

Luscious Coconut Desserts

Tapas: Sensational Small Plates From Spain

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

The Lee Bros. Simple Fresh Southern

Around My French Table: More Than 300 Recipes from My Home to Yours

Heart of the Artichoke and Other Kitchen Journeys

Teen Cuisine

Simple Comforts: 50 Heartwarming Recipes


Subscribe to Receive our Gourmet Recipes

Chicken Stew with Kale and Cannellini Beanss - Recipe

World-renowned chefs with an extraordinary passion for food share their passion on These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

© Tribune Media Services