Chicken Stew with Kale and White Wine
This one-pot chicken stew combines tender chicken breasts, baby potatoes, kale, and fresh herbs simmered in a white wine broth for a cozy yet light comfort dish that comes together in 45 minutes to an hour.
This one-pot chicken stew combines tender chicken breasts, baby potatoes, kale, and fresh herbs simmered in a white wine broth for a cozy yet light comfort dish that comes together in 45 minutes to an hour.
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Season the chicken breasts on both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika (all to taste). Make sure the seasoning is evenly coated all over the chicken.
Add a drizzle of olive oil to a large pot or Dutch oven over medium-high heat. Add the chicken and sear on both sides until nicely browned. You're just looking for color, not trying to cook the chicken all the way through. Once browned, remove the chicken from the pot and set it aside.
Add a little more olive oil to the same pot, then add the carrots, celery, onion, potatoes, kale, and half of the fresh thyme and rosemary. Cook until the onions become translucent and the vegetables start to soften. Add the minced garlic and cook for another few minutes.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let the wine cook down until about 80% of the liquid has reduced. If you don't cook with alcohol, skip the wine and add an extra cup of chicken stock instead.
Sprinkle the flour over the vegetables and stir until everything is evenly coated. Let it cook for about 3 minutes so the raw flour taste cooks out.
Add the chicken back into the pot along with the remaining fresh herbs. Season with a little more salt and black pepper to taste, then add the bay leaf. Pour in enough chicken stock to cover everything. Bring the stew to a boil.
Once it comes to a boil, cover the pot and reduce the heat to a simmer. Let it cook for about 45 minutes to 1 hour, or until the chicken is tender enough to easily pull apart.
Remove the lid and shred the chicken directly in the pot using two forks. Stir everything together and remove the bay leaf before serving.
Taste and adjust the seasoning with more salt and pepper if needed. Ladle into bowls, finish with fresh parsley, and serve warm.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed.
Large pot or Dutch oven · Two forks (for shredding chicken)
Yes, chicken thighs work well and will stay moist. Add 10–15 minutes to the simmering time since thighs are thicker than breasts.
Skip the white wine and add an extra cup of chicken stock instead, as noted in step 4. The stew will be slightly less complex but still flavorful.
After 45 minutes to 1 hour of simmering, the chicken should be tender enough to easily pull apart with two forks. Shred it directly in the pot.
Yes. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it has thickened.
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
