Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with aluminum foil or parchment paper.
Step 2
Heat the
Olive Oil (2 Tbsp)
in a Dutch oven or other heavy pot set over medium-high heat. Meanwhile, pat the
Chicken Thighs (2 lb)
dry and season generously with salt and pepper.
Step 3
Working in batches if necessary, carefully add the chicken thighs to the pot, skin-side down, spacing them evenly. Cook without moving for 4-6 minutes, until the skin is golden brown
Step 4
Flip and cook on the other side for 2 minutes.
Step 5
Transfer the thighs to the prepared sheet pan and roast for 15-25 minutes, depending on the size of the thighs until cooked through or until it reaches 165 degrees F (70 degrees C) internal temperature. Sprinkle lightly with salt and set aside to rest.
Step 6
Meanwhile, make the stew. Drain all but about 3 Tbsp fat from the pan and turn the heat to medium-low. Add the
Shallots (1 cup)
and cook, stirring often, for 3-5 minutes, until tender and translucent. Turn the heat to low if the shallots begin browning too quickly.
Step 7
Add the
Garlic (1 Tbsp)
and cook for thirty seconds, until fragrant. Add
Dry White Wine (1/2 cup)
and cook, scraping any brown bits from the bottom of the pan, until about half the liquid has evaporated
Step 8
Add
Chicken Broth (3 cups)
,
Kidney Beans (3 cans)
,
Kosher Salt (1/2 Tbsp)
, and
Ground Black Pepper (1/2 tsp)
and bring to a simmer over medium heat.
Step 9
Add
Asparagus (1 2/3 cups)
and simmer, partly covered, for about 5 minutes, until the asparagus is crisp-tender.
Step 10
Roughly chop
Kale Leaves (1 bunch)
, add them to the pot, and cook, tossing often, until wilted. (No need to chop if you are using spinach.) Add
Frozen Green Peas (1/2 cup)
and cook for 2 more minutes. If the stew is too thin at this point, simmer for a few more minutes to reduce the liquid.
Step 11
Off the heat, stir in juice from
Lemon (1)
,
Grated Parmesan Cheese (1/3 cup)
, and half of the
Fresh Herbs (1/3 cup)
. Season to taste with salt and pepper.
Step 12
For each serving, place a chicken thigh in a shallow bowl and ladle the stew around it. Zest the remaining
Lemon (1)
over the dish, then finish with a squeeze of lemon juice and a sprinkle of the remaining fresh herbs.
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