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 Shallot (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 tsp), 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 Leaf (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.
