Sunday, October 30, 2011

Chicken and Kale Stew

I hosted a girls night out a few days ago and it turned out to be the night of the Kale!  One friend brought a Kale quiche with an almond crust and another brought a kale salad.  I served the Kale and Chicken stew recipe below.  Healthy eating, good friends and fun.  What more could you ask for?  Thought that you might enjoy the stew recipe as the weather is cooling off.  I feel like making it again tonight!  I did add sauteed mushrooms to the recipe which I LOVED!

Kale and Chicken Stew by
Serves 6-8
3 boneless, skinless chicken breasts
5 medium mixed potatoes; diced (I used Yukon gold, red and purple)
1 teaspoon fresh thyme
4 tablespoons olive oil
Kosher salt
freshly cracked black pepper
2 tablespoons olive oil
1 medium onion; chopped
1 large shallot; minced
2 carrots; peeled and diced
6 cups chicken stock
2 sprigs fresh thyme
2 tablespoons Parmesan cheese; finely grated
5 cups chopped kale
15-ounce can cannellini beans; drained
salt and pepper to taste
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside.
Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot.

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