Chicken, cannellini bean and kale stew

Try this hearty one pot chicken, cannellini bean and kale stew. Buttery shredded chicken and creamy cannellini beans are flavoured with garlic, rosemary, leeks and bay leaves in a thick sauce made from white wine and chicken stock. Take it to the next level by serving this stew with some crusty bread.

• serves

  4

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

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Ingredients

• 2 tbsp plain flour
• salt and black pepper
• 750 g chicken thigh fillets (around 6)
• 2 tbsp olive oil, plus extra for drizzling
• 20 g butter
• 2 leeks, cut into 1 cm rounds
• 2 garlic cloves, roughly chopped
• 3 sprigs rosemary
• 2 fresh bay leaves (or 4 dried)
• ½ cup white wine
• 1 litre chicken stock
• 2 potatoes, peeled and cut into 2 cm cubes
• 2 cans cannellini beans, drained
• 2 cups kale, picked and torn
• parsley, to serve
• lemon wedges, to serve

Instructions

1. On a plate, season the flour very well with salt and pepper, then dust the chicken fillets with the flour. Heat the olive oil and butter in a large heavy-based saucepan over medium heat. Brown the chicken thighs on each side, then remove from the pan to a plate. They don't have to be cooked through.
2. Add the leeks, garlic, rosemary and bay leaves to same pan and fry for 1 minute, or until fragrant. Add the wine and scrape up any brown bits from the base, simmering until the wine stops no longer smells of alcohol. Return the chicken to the pot and add the stock, potatoes and beans. Bring to a simmer, cover, then reduce the heat and simmer for 30 minutes, topping up with water if needed, to create a thick stew. Season well with salt and pepper.
3. Shred the chicken roughly with 2 forks (there should still be big chunks), then return chicken and kale to the stew and simmer for a further 5 minutes, or until the kale is tender. Season well with salt and pepper. Stir through the parsley. Divide between bowls and drizzle with olive oil and serve with lemon wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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