CHAMBERLAYNE CHICKEN AND KALE STEW
This yummy and flavorful soup really brings out the flavor of the kale. Enjoy with some homemade cornbread on a cold night!
Provided by LeighAnne
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.
Nutrition Facts : Calories 377.8 calories, Carbohydrate 58.4 g, Cholesterol 32.8 mg, Fat 6.4 g, Fiber 11.7 g, Protein 21.7 g, SaturatedFat 1.6 g, Sodium 447.2 mg, Sugar 1.8 g
CHICKEN AND KALE STEW RECIPE BY TASTY
Want a cozy chicken stew that tastes like it's been braising all day, but takes just an hour to prepare? You've come to the right recipe. Comforting chicken and potatoes are bolstered with fresh herbs and kale for a dish that's warming and hearty, but not heavy.
Provided by Betsy Carter
Categories Lunch
Time 1h
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher's twine around the center of herbs and secure with a knot. Set aside.
- Season the chicken all over with about 1 teaspoon salt.
- In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1-2 minutes on one side, until golden brown and crispy. Flip and cook for another 1-2 minutes, until golden brown. Remove the chicken from the pot and set aside.
- Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with ½ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2-3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
- Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
- Add the chicken stock, bouquet garni, 2-3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
- Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2-3 minutes.
- Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
- Enjoy!
Nutrition Facts : Calories 1045 calories, Carbohydrate 84 grams, Fat 68 grams, Fiber 3 grams, Protein 17 grams, Sugar 14 grams
RANCH CHICKEN STEW WITH KALE
This stew uses shredded rotisserie chicken. Savory and delicious. Top with sour cream, cheese, and cilantro if desired.
Provided by afolk
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and saute until soft, about 5 minutes. Add kale. Stir in garlic, oregano, and ranch seasoning mix; cook until fragrant, about 1 minute.
- Add chicken and toss until evenly combined with onion mixture. Pour in chicken broth and bring to a boil. Reduce heat to a simmer.
- Mash 1 can beans in a medium bowl until chunky. Add to the stew along with whole beans and chile peppers. Simmer, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper.
- Ladle into bowls and squeeze lime juice over the top.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 47.4 g, Cholesterol 39.4 mg, Fat 9.7 g, Fiber 10.7 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 1207.8 mg, Sugar 3.4 g
BUTTERNUT SQUASH, KALE AND CHICKEN STEW
Make and share this Butternut Squash, Kale and Chicken Stew recipe from Food.com.
Provided by MJinSF
Categories Weeknight
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
- Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
- Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.
Nutrition Facts : Calories 345.5, Fat 16.2, SaturatedFat 6, Cholesterol 80, Sodium 798.2, Carbohydrate 22.4, Fiber 2.4, Sugar 6.9, Protein 27.6
CHICKEN AND KALE STEW (CROCK POT, PALEO)
Make and share this Chicken and Kale Stew (Crock Pot, Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories Chicken
Time 4h20m
Yield 5-6 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash the chicken and cut into bite-size pieces. Place into the pot of a slow cooker.
- On top of the chicken add the diced onion, cubed carrots, cubed sweet potato, garlic, chicken broth, tomato paste, balsamic vinegar, mustard, and bay leaves. Stir to mix everything together. Turn the slow cooker on.
- high heat for 3 to 4 hours, or until the carrots and sweet potato are tender.
- Add the kale and stir to combine; cook for 1 hour more. Taste the stew and season with sea salt and pepper. Remove the bay leaves, and serve.
- If you don't like your chicken chunky, you can add the chicken breasts whole and shred the chicken at the end of cooking by using a fork or the back of a spoon.
Nutrition Facts : Calories 321.3, Fat 11.6, SaturatedFat 3.2, Cholesterol 72.6, Sodium 365.5, Carbohydrate 26.3, Fiber 4.8, Sugar 9.3, Protein 29
SLOW-COOKED CHICKEN STEW WITH KALE
We found a way to get every iota of value from the chicken bones. They are cooked with the meat until it's tender, then we keep them going with the greens for even more flavor.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Chicken Winter Fall Kale Lemon Bacon Garlic White Wine Wine
Yield 8 servings
Number Of Ingredients 22
Steps:
- Chicken Skin Gremolata:
- Preheat oven to 350°F. Arrange chicken skin in a single layer on a rimmed baking sheet and bake until dark golden brown and crisp all the way through, 12-18 minutes. Let cool, then coarsely chop.
- Combine chicken skin, garlic, parsley, and lemon zest in a small bowl; season with salt and pepper and toss to combine.
- Lemon Oil:
- Combine lemon, olive oil, and sugar in a small bowl. Season with salt and pepper and let sit at least 10 minutes, mixing once or twice.
- Stew and assembly:
- Season chicken thighs all over with salt and pepper. Cook bacon in a large Dutch oven or other heavy pot over medium-low heat, stirring often, until brown and crisp, 7-10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
- Increase heat to medium-high. Working in 2 batches if needed, cook chicken thighs, skin side down, in the same pot until skin is golden brown, 7-10 minutes. Transfer to a large plate and turn skin side up. Remove pot from heat. Let chicken cool slightly, then pull skin from meat and transfer to a shallow bowl; cover and chill (save for making the gremolata).
- Return pot to medium heat and cook shallots and garlic, cut side down, in the same pot, tossing shallots occasionally, until shallots are browned in spots and garlic is golden brown, about 5 minutes. Add wine, stirring to release any bits stuck on the bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add parsley, bay leaves, reserved bacon, and 8 cups water, season generously with salt and pepper, and bring to a simmer. Return chicken thighs to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1-1 1/2 hours.
- Transfer thighs to a cutting board and let cool 10-15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces. Add bones back to pot as you go. Transfer meat to a medium bowl and cover with plastic wrap. Add kale and simmer until kale is tender and liquid is very flavorful, 25-30 minutes.
- Remove stew from heat, add meat back to pot, and let cool uncovered (bones and all) until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
- Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard bones, parsley, and bay leaves. Taste and season with more salt and pepper if needed. Ladle stew into bowls and top as desired.
- Do Ahead
- Lemon oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using. Stew can be made 3 days ahead. Keep chilled.
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CHICKEN STEW WITH KALE RECIPE | BON APPéTIT
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4/5 (19)Estimated Reading Time 3 minsServings 8
- Preheat oven to 350°. Arrange chicken skin in a single layer on a rimmed baking sheet and bake until dark golden brown and crisp all the way through, 12–18 minutes. Let cool, then coarsely chop.
- Combine chicken skin, garlic, parsley, and lemon zest in a small bowl; season with salt and pepper and toss to combine.
- Combine lemon, olive oil, and sugar in a small bowl. Season with salt and pepper and let sit at least 10 minutes, mixing once or twice.
- Do Ahead: Lemon oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
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- Heat 3 tablespoons olive oil in a large dutch oven or pot over medium-high heat, pan sear the chicken thighs for about 3 minutes each side. Repeat with the remaining chicken thighs. set aside and shred.
- add onion and shallot and cook for 5 minutes, add thyme leaves, carrots, potatoes and chicken stock and simmer for 15 – 20 minutes until potatoes are fork-tender.
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