The Kitchen | Chicken Stew with Kale

Welcome to the Kitchen! This is where I will be sharing all things dining and food related from kitchen tools and decor to recipes and restaurants. Today we are kicking it off with one of my all time favs- Chicken Stew! 

 Where's Mer: "in" the spoon

Where's Mer: "in" the spoon

Chicken soup is a staple in most fall/winter repertoire's but everyone seems to have their own variation. Over the years I have experimented and refined my chicken stew recipe so that it is as close to an original recipe as I get. My approach: lots of veggies, focusing on a complex and rich broth, no noodles. I have a few variations that I love and will walk you through how you can you use this basic recipe and make it your own, hope you enjoy!

BASIC INGREDIENTS:

  • 2 bone in skin on chicken breasts
  • 3 stalks of celery chopped
  • 2 pealed carrots chopped
  • 1 yellow onion chopped
  • 3 large cloves of garlic minced
  • 1 qt of mushrooms sliced
  • 2+ qts of chicken broth
  • 1 bunch of kale shredded*
  • 1 heel of parmesan cheese (optional if you are dairy free- otherwise, strongly suggested!)

 OPTIONAL (awesome) INGREDIENTS: 

  • zesty: 3 tbs lemon + 1 tbs red pepper flakes
  • rich and complex: 1/2 cup dry vermouth + 1/2 tsp of saffron- my personal favorite
  • taste of France: 3/4 cup white wine + 2 tbs butter
 Not pictured: butter 

Not pictured: butter 

INSTRUCTIONS:

  1. Preheat oven to 375
  2. Wash and dry the chicken breasts and place on a tin foil wrapped cookie sheet. Drizzle with olive oil and season with salt and pepper. Cook for 35-40 minutes or until the juices run clear when you cut the breast. Set aside to cool.
  3. Meanwhile heat 2 tbs of olive oil in a dutch oven (larger than 6 quarts) and saute the carrots, celery, onion, and garlic until fragrant. Add salt and pepper and allow the vegetables to caramelize slightly. The vegetables will not caramelize if you are consistently tossing them in the pan- allow them to sit and sweat for a bit (should take 10-15 minutes total depending on how hot your stove gets)
  4. Deglaze the pan with your choice of acid (lemon, vermouth, or white wine) and make sure to scrape all the brown bits off the bottom so they are incorporated into the broth. If you elected to keep it basic you can use a little chicken broth to deglaze
  5. Before all the liquid is evaporated add the mushrooms and incorporate them into the mixture allow to sweat for 3-4 minutes.
  6. Add the heel of the parmesan and your additional flavoring (red pepper flakes, saffron, or butter) and toss to incorporate
  7. Add 1 quart of stock to the mix and allow it to simmer for 15-20 minutes. 
  8. Once the chicken is cooled remove the skin and pull the meat off the bone with a fork and knife. Add pulled meat to the stew
  9. Add shredded kale to the soup and a generous pinch of salt. Cover and let simmer for 5-10 minutes
  10. Remove parmesan heal, season to taste, and serve!