Ranch Chicken Stew With Kale Recipes

SLOW-COOKED CHICKEN STEW WITH KALE

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.

PAN-SEARED RANCH CHICKEN

Steps:

• In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
• Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
• Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
• If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

CHAMBERLAYNE CHICKEN AND KALE STEW

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.

CHICKEN AND KALE STEW RECIPE BY TASTY

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!

CHICKEN AND KALE CASSEROLE

Steps:

• Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
• Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.

RANCH CHICKEN STEW WITH KALE

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.

CROCK POT RANCH CHICKEN STEW

Steps:

• Spray cook pot with Pam.
• Place chicken thighs on bottom.
• Top with mushrooms.
• Sprinkle contents of both seasoning packets over the chicken.
• Pour water over top of all.
• Cover, turn on high, and cook for about 4 hours.
• Remove chicken from crock pot, remove bones and return to pot (mine just fell off the bone and I just fished the bones out :)).
• Turn crock pot to low, add rice and frozen peas and cook for about another 30 min or so until heated through.
• Enjoy with a slice of good bread to sop up the juices!

SMOKY CHICKEN, BEAN & KALE STEW

Steps:

• Heat the oil in a large casserole pan. Tip in the chicken and cook for a few minutes each side until golden brown - do this in batches so you don't overcrowd the pan. Remove the chicken and set aside.
• Put the pancetta in the pan and cook for 5 mins until starting to crisp. Push to one side and add the onion, cooking until softened, about 8 mins. Stir in the garlic and cook for another 1 min.
• Add the paprika, bay, vinegar, tomatoes and sugar, then crumble in the stock cube. Add two cans full of water (800ml), season well and return the chicken to the pan. Cover and simmer over a low heat for 30 mins - bubbles should only break the surface now and then.
• Uncover the pan and cook for another 30 mins until the stew has reduced to a rich broth. The tomatoes should have brokendown by now, but if they're still quite chunky, squash them with the back of a wooden spoon. Use two forks to pull apart the larger chunks of chicken.
• Stir the beans and kale into the stew, cover with a lid and cook for 5 mins to wilt the kale and heat the beans through. Serve in deep bowls with chunks of garlic bread and a drizzle of good extra virgin olive oil, if you like. To freeze the stew, leave to cool completely, then transfer to a freezerproof container. Will keep for up to three months. Defrost thoroughly, then reheat until piping hot.

CHICKEN AND KALE STEW (CROCK POT, PALEO)

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.