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Chicken, Kale & White Bean Stew

Makes 6 servings, about 1 2/3 cups each


  • 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.

  1. 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.
  2. Add onion to the pot and cook, stirring often, until just beginning to brown, about 2 to 3 minutes.
  3. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds.
  4. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits.
  5. Add broth and bring to a boil.
  6. 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.
  7. Stir in beans, the reserved chicken and any accumulated juices; simmer until the beans and chicken are heated through, about 2 minutes.

Hudson Valley Restaurant Week is back this April 8-21!