All, Meat, Recipes
Chicken, Kale and Cannellini Bean Stew with Dill Pesto
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.
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How to Make It
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.
Kitchen Tip
Not a fan of cannellini? Sub in chickpeas or lupini beans instead.
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