- 1 tablespoon extra-virgin olive oil
- 1 pound chicken, trimmed, cut into 1-inch pieces
- 3/4 teaspoon salt
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons paprika (preferably smoked)
- 1/4 teaspoon crushed red pepper, or to taste (optional)
- 1 cup white wine
- 4 plum tomatoes, chopped
- 4 cups reduced-sodium chicken broth
- 1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
- 1 15-ounce can white beans, rinsed
Preheat oven to 300˚F.
- Heat oil in a Dutch oven over medium-high heat. Add chicken, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
- Add onion to the pot and cook, stirring often, until just beginning to brown, about 2 to 3 minutes.
- Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds.
- Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits.
- Add broth and bring to a boil.
- Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes.
- Stir in beans, the reserved chicken and any accumulated juices; simmer until the beans and chicken are heated through, about 2 minutes.