Italian Chicken Stew with Olives and Kale

The perfect dish for a cold winter night...chicken, vegetables, kale, chickpeas and olives slow cooked as a braise in a very flavorful broth.  Best of all, the prep is easy and fast...then you can set the timer and leave the kitchen letting the oven work its magic.

This is one of those dishes that improve by being made a day in advance. Then you just need to heat and serve.  Perfect for a weekend or weeknight dinner. This also works really well for pot luck get-togethers...double, triple or whatever you need. Just adjust your skillet(s) size accordingly. Ensure you serve with lots of delicious sourdough, french or hearty toasted whole wheat bread...perfect for soaking up the delicious broth.  Enjoy!

               
Italian Chicken Stew with Olives and Kale
(serve 4)
extra virgin olive oil
4 chicken drumsticks
2 whole chicken breasts, halved (about 1 1/2 lbs total)
1 onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
3 cups chicken broth
2/3 cup red wine vinegar
1 bunch curly red kale leaves, cut into chiffonade 
1 tbsp Italian parsley, chopped
1 cup chickpeas, fresh (soaked & cooked) or canned (drained)
1 cup whole Italian green olives such as Castelventrano, pitted
sea salt
freshly ground black pepper

Preheat oven to 350 degrees.  Season chicken generously with salt and pepper. 

Heat 1 tbsp olive oil in large, oven proof skillet or dutch oven set over medium high heat.  Add chicken to skillet, skin side down, and cook until golden brown. (about 5 minutes)  Turn and saute other side until brown (5 minutes).  Remove chicken from pan and set on a rimmed plate.

Add the onion, bell pepper  and 1/2 tsp each salt & pepper to the skillet and saute until onion softens and begins to caramelize. (about 6 minutes) Add garlic and saute for 1 minute. Add the broth, vinegar and kale and bring to a boil. Add the chicken, parsley and any accumulated chicken juices from the plate to the pan and cook over high heat for 2 minutes. 

Remove from heat, cover and braise in preheated oven for 45 minutes. Remove from oven and add chickpeas and olives, stir to combine. Taste broth and adjust seasonings if necessary. Add back to oven (uncovered) and cook for an additional 25 minutes. Remove from oven.

Serve stew in large bowls along with sourdough or french bread to dip in the delicious broth.

Click Here for Printer Friendly Recipe

It is "Chicken" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite chicken recipe of your own? Please feel free to share in the comments section of this post or link to your blog if you have one. 

Jeanette's Healthy Living: Slow Cooker White Chicken Chili with Green Chilies
The Heritage Cook: Gluten-Free Fried Chicken Cutlets with Madeira Gravy
Weelicious: Roast Chicken with Caramelized Lemons
Devour: Giada's Top Chicken Dinners
Taste With The Eyes: Griddled Gochujang Chicken Sandwich, "Kimchi" Slaw and Seaweed Mayo
Napa Farmhouse 1885: Italian Chicken Stew with Olives and Kale
Red or Green?: Oven-Fried Tortilla Chicken Drumsticks
Blue Apron Blog: 5 Not Boring Weeknight Chicken Recipes
Virtually Homemade: Chicken Puttanesca
Elephants and the Coconut Trees: Spicy Deep Fried Chicken
Domesticate Me: Crispy Baked Chicken Tenders with Sriracha Honey Mustard (Gluten-Free!)
Dishing with Divya: Couscous with Chicken and Vegetables
In Jennie's Kitchen: How to Roast a Chicken
FN Dish: Winning Chicken Dinners

best,

diane
napa farmhouse 1885

red or green?
california girl in taos
MoseyLove!

please follow me on facebook

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.