All, Meat, Recipes

Chicken, Kale and Cannellini Bean Stew with Dill Pesto

By Casa de Suna

Published May 25

This filling, nutrient-dense stew is the perfect protein-packed meal.

Our secret weapon is the cipollini onion, a small and underrated Italian onion that brings out a subtle sweetness in this otherwise savory dish. While a chicken, kale, and white bean stew is the ideal winter treat, the inclusion of dill pesto in our recipe makes it a seasonless staple.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 25 min

Prep Time: 45 min

Cook Time: 40 min

Serves: 2-4

Ingredients

For the Stew

1 lbs (454 g) skinless, bone-in, chicken thighs, about 2 large
1 tbsp extra-virgin olive oil
4 small cipollini onions
2 garlic cloves, thinly sliced
2 fresh bay leaves
8 to 10 sprigs of fresh thyme
4 cups chicken broth
1 tsp apple cider vinegar
1 can (19oz/400 ml) cannellini beans, drained and rinsed
1 small head Tuscan kale, stem discarded, leaves torn into bite-size pieces, about 4 cups
Kosher salt
Freshly ground black pepper

For the Dill Pesto

2 cups fresh dill, very finely chopped
1/4 cup roasted salted almonds, finely chopped
1 tsp garlic clove, minced
1/4 cup extra-virgin olive oil
1/4 cup grated Parmesan cheese
1 tbsp lemon juice
Freshly ground pepper
Kosher salt

Instructions

For the stew, season chicken thighs generously with salt and pepper.
Heat a large, heavy bottomed pot over medium. Add 1 tbsp oil then chicken. Cook, turning occasionally, until golden-brown all over. Add onions, garlic, thyme and bay leaves. Cook until onions are starting to brown. Add broth and vinegar. Bring to a boil then cover and reduce heat. Simmer until chicken is tender, about 30 min.
Remove and discard bay leaf and thyme. Transfer chicken to a cutting board. Shred with two forks, discaring bones. Return chicken to pot. Add kale and beans. Simmer until kale is tender, about 10 minutes.
Season stew with salt and pepper.
For the pesto, combine dill, almonds, 1 minced garlic clove, ¼ cup oil, Parmesan and lemon juice in a small bowl. Season with salt and pepper.
To serve, divide stew between four bowls. Top with a generous tablespoon of pesto. Serve with toast, if desired.