For a vegetarian variation, omit the chicken and double the beans.
Chicken, Potato and Kale Stew
Recipe and Picture by Kelly
Makes 4-6 servings
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
3-4 small red potatoes, cut into 1-inch pieces
6 cups chicken broth
2 small chicken breasts (or 1 cup shredded chicken)
1 15 oz. can cannellini beans (white kidney beans), drained and rinsed
1 teaspoon oregano
1/2 teaspoon thyme
2 cups kale, roughly chopped
salt and pepper, to taste
- Heat olive oil in a large pot. Add the onions and garlic, sauté 2-3 minutes.
- Add chicken and sauté until light brown. Add 3 cups chicken broth. Simmer until chicken is cooked through, about 10 minutes).
- Remove chicken from pot. Shred chicken and set aside.
- Add potatoes, spices, and remaining broth. When potatoes are nearly tender, add beans. Simmer about 5 minutes.
- Add kale and simmer another 5 minutes.
- Serve with grated Parmesan cheese and Focaccia bread.
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