Hearty Chicken Stew (1)

Pairs Well With

Serves 6


1 medium onion, chopped

3 carrots, chopped

3 cloves garlic

3 medium potatoes, chopped (trade 1 of the regular potatoes for a sweet potato for a tasty variation)or use celery root

2 handfuls green beans, trimmed, cut in 1/2

two handfuls of greens such as chard or Tuscan kale, finely chopped

3 cups or more cooked chicken

15 oz can kidney beans

optional: a bit of bacon or pancetta

7 cups chicken stock

1 to 2 tbsp olive oil

salt & pepper to taste


Heat the olive oil on medium in large pot. Add the onion, sauté until it begins to soften, about 5 minutes.

Add the carrots and garlic, sauté another 5 minutes.

Stir in the potatoes, heat for a few minutes, then add the stock. Bring to a boil, then reduce to a steady simmer on medium heat. Let it simmer until the potatoes start to soften a bit, about 15 minutes.

Add the chicken, green beans, and kidney beans simmer gently for another 20 minutes or so.

Stir in the greens, cook until they have wilted, 5 to 10 minutes. Length of time will depend on the kind of green you use; kale will take longer to wilt than chard. Add salt & pepper to taste.

Ladle the stew into bowls to serve. Enjoy! #CookingChat