Description
This hearty onepot chicken and kale stew with root vegetables is a perfect wholesome dinner option. Tender chicken thighs are simmered with an array of nutrient-rich root vegetables and fresh kale in a flavorful broth seasoned with thyme, rosemary, and smoked paprika. Finished with a splash of lemon juice, this comforting stew is easy to prepare on the stovetop and offers a nourishing, gluten-free meal for the whole family.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 medium sweet potato, peeled and cubed
- 2 medium Yukon gold potatoes, cubed
- 2 cups chopped fresh kale, stems removed
Liquids and Seasoning
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Brown the Chicken: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chicken pieces and cook for 4 to 5 minutes, turning occasionally until they are lightly browned on all sides.
- Sauté Aromatics: Add the diced onion to the pot with the chicken and cook for 2 to 3 minutes until the onion softens. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn it.
- Add Root Vegetables: Stir in the sliced carrots, parsnips, cubed sweet potato, and Yukon gold potatoes, distributing them evenly in the pot.
- Combine Broth and Spices: Pour in the low-sodium chicken broth and water. Then add the dried thyme, dried rosemary, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 25 to 30 minutes until the vegetables are tender and the chicken is cooked through.
- Add Kale: Stir the chopped kale into the stew and cook uncovered for an additional 5 minutes until the kale wilts and softens.
- Finish and Serve: Remove the pot from heat. Stir in the lemon juice and taste the stew to adjust seasoning as needed. Serve the stew warm for a comforting dinner.
Notes
- For extra depth of flavor, add a splash of white wine after browning the chicken and let it reduce before adding the broth.
- This stew thickens as it sits, so add a little extra broth or water when reheating if needed.
- Remove kale stems before chopping to avoid bitterness and ensure tenderness in the stew.
- You can substitute chicken thighs with chicken breast, but thighs remain juicier and more flavorful in stews.
