Hearty Chicken Stew with Kale and Baby Potatoes

Hearty Chicken Stew

Prep

1. Peel and chop 2-3 carrots and 2-3 stalks of celery.
2. Chop 1 yellow onion and halve about 1 pound of baby potatoes.
3. Chop a bunch of kale, mince the garlic, thyme, and rosemary.

Seasoning & Searing

1. Season 3 chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
2. Add olive oil to a Dutch oven over medium-high heat and sear the chicken on both sides.
3. Remove the chicken from the pot.

Vegetables & Base

1. Add a bit more oil to the pot and sauté the vegetables (carrots, celery, onion, potatoes, and kale) with half of the fresh herbs until onions are translucent.
2. Add the minced garlic and cook for a few minutes.
3. Pour in 1 cup of white wine and reduce by 80%.
4. Stir in 1/4 cup of flour and cook for 3 minutes.

Cooking

1. Return the chicken to the pot and add the remaining fresh herbs, salt, pepper, 1 bay leaf, and enough chicken stock to cover all ingredients.
2. Bring to a boil, cover, and simmer for 45-60 minutes.
3. Once tender, shred the chicken in the pot and serve with a garnish of fresh parsley.