Chockfull of chicken, white beans, potatoes and kale! Serve with a salad and crusty bread. SO GOOD, so cozy.
5 stars (20 ratings)
Ingredients
6bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
3large shallots, diced
2ribs celery, diced
3clovesgarlic, minced
1tablespoonall-purpose flour
½cupdry white wine*
1 ½cupschicken stock
1poundbaby red potatoes, halved
215-ounce cans cannellini beans, drained and rinsed
2sprigs fresh thyme
2sprigs fresh rosemary
½bunch kale, stems removed and leaves torn into bite-sized pieces
Instructions
Preheat oven to 325 degrees F.
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, cannellini beans, thyme and rosemary. Return chicken to the skillet.
Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
Serve immediately.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.