Smoky Chicken, Bean and Kale Stew

Name: Smoky Chicken, Bean and Kale Stew
Prep time: 10 min
Cook time: 85 min
Total time: 95 min
Yield: 4
Ingredients: 8 boneless and skinless chicken thighs; 400 g cannellini or butter beans, drained; 100 g kale, roughly chopped; 1 large red onion; 4 clove garlic; 80 g cubed pancetta or smoky bacon lardons; 2 can plum tomatoes; 1 tbsp olive oil; 2 tsp smoked paprika; 2 bay leaves; 1 tbsp red wine vinegar; 1 tsp caster sugar; 1 chicken stock cube; garlic bread, for serving; extra virgin olive oil, for serving

This smoky chicken, bean and kale stew is a hearty one-pot dinner with tender chicken, rich tomatoes, and a savory broth layered with pancetta and smoked paprika. It's comforting enough for a cold night, but easy enough for a reliable weeknight meal.

Servings4 Portions

Prep Time10 Mins

Cook Time85 Mins

Difficulty

Easy

Ingredients

boneless and skinless chicken thighs
8
cannellini or butter beans, drained
400 g
kale, roughly chopped
100 g
large red onion
1
garlic
4 clove
cubed pancetta or smoky bacon lardons
80 g
plum tomatoes
2 can
olive oil
1 tbsp
smoked paprika
2 tsp
bay leaves
2
red wine vinegar
1 tbsp
caster sugar
1 tsp
chicken stock cube
1
garlic bread, for serving
extra virgin olive oil, for serving

Step-by-Step Instructions

Heat the olive oil in a large Dutch oven or casserole over medium-high heat. Brown the chicken thighs for 2 to 3 minutes per side until lightly golden, working in batches so the pan is not crowded. Transfer the chicken to a plate.

Add the pancetta to the same pan and cook for about 5 minutes until it starts to crisp. Add the chopped red onion and cook for 7 to 8 minutes until softened, then stir in the garlic and cook for 1 minute more.

Stir in the smoked paprika, bay leaves, red wine vinegar, plum tomatoes, and caster sugar. Crumble in the stock cube, pour in 800 ml water, and season with salt and black pepper. Return the chicken to the pan, cover, and simmer gently over low heat for 30 minutes.

Remove the lid and continue simmering for another 30 minutes, or until the broth has reduced and the chicken is very tender. Break up the tomatoes with the back of a spoon if needed, then use two forks to shred any large pieces of chicken.