Wednesday, October 26, 2005

Chicken Stew with White Beans and Kale

More comfort food, but so good and so easy. Get yourself a rotisserie chicken and pull all the meat off of it, except for the wings. In a Dutch oven (mine gets such a workout), heat a bit of oil, then add the wings, chopped onion and chopped carrots. Put the lid on to get them soft. Add some chicken stock or broth, a splash of white wine or vermouth and some drained and rinsed canned white beans. Here's a step that's a bit of a pain but so worthwhile - fish out the wings and set them aside and use a handheld blender to puree the onions, carrots and beans. Put the wings back in, and add the meat from the rest of the chicken. Bring it to a boil, then reduce to a low simmer for a half-hour. If you want, you could add the chicken carcass in here to really pump up the chicken-y taste.

Now add in a load of cleaned kale, torn into small pieces. You'll be amazed at how the kale will shrink, although it won't shrink like spinach would - it's too dense. But kale is a major ingredient here so don't be shy. Keep adding it and keep stirring, then let it sit over medium-low heat for about ten minutes. Remove all the bones and serve with some bread. This is a really filling dish, and so good for you! Amazingly enough, it also freezes well and makes great leftovers because kale is so hardy.

I'm considering adding a bit of spice next time I make this dish - maybe some rosemary and garlic.


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