This Chicken, Kale and White Bean Stew is a one-dish recipe that cooks quickly on the stovetop or in a slow cooker. Lots of flavor and vegetables, too!
4 ounces diced pancetta
1 large onion, thinly sliced
2 celery stalks, thinly sliced
6 cloves garlic, thinly sliced
12 baby bell peppers, tops removed, sliced lengthwise, or one bell pepper, 1/2-inch dice
1 tablespoon Italian seasoning mix
1 1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
1 can (15 ounces) fire-roasted tomatoes
1 cup vegetable demi-glace, such as More Than Gourmet
2 1/2 pounds skinless, boneless chicken (white meat, dark meat, or both), cut into 2-inch cubes
1 can (15.5 ounces) cannellini beans
Pancetta is a great foundation for this delicious stew. It is, of course, optional for those of you who don’t eat red meat. Add another ¼ teaspoon salt to compensate for the salt the pancetta adds to the dish.
Place the pancetta in a cold large Dutch oven, skillet, or slow cooker that has a removable insert over medium heat and cook until crispy, about 3-4 minutes.
Stir in the onions, celery, garlic, peppers, Italian seasoning mix, salt, and pepper flakes. Cover and sweat to release the water and soften the vegetables for 5 minutes, stirring once. Lower the heat a bit if the vegetables are browning.
Stir in the tomatoes, reconstituted demi-glace.
Add the chicken, stir to separate the cubes and cover with the sauce. Cover and cook on low heat for 1 1/2 hours stovetop (no more that 180 degrees F – a very gentle simmer) or 3 1/2 hours on low in a slow cooker. The chicken is done when fork tender.
Stir in the cannellini beans and heat through.
Recipe freezes well, cool completely, place in an airtight container and freeze.
Keywords: slow cook, crockpot, stew, braise, chicken stew, kale, white beans, one-pot dinner