Tag: Braise

Chicken, Kale and White Bean Stew

Chicken, Kale and White Bean Stew

Looking for a quick and easy dinner? This Chicken, Kale and White Bean Stew is a one-dish recipe and cooks quickly on the stovetop, about 1 ½ hours, or in a slow cooker, about 3 ½ hours. Simply prep the pancetta and aromatics, sauté, add the seasonings, canned tomatoes, stock, and chicken (no browning necessary), cover and cook. Add the kale and beans 10 minutes before finishing up and dinner is ready!

Slow Cookers

A quick note on slow cookers. Not all slow cookers are not the same. I personally think it is a waste of money not to own a programmable version. The ones with high/low settings are usually inaccurate and the low setting cooks at too high a temperature for a succulent braise or stew. The perfect temperature for slow cooking is 180 degrees F. Anything higher than that cooks at temperatures that denature and coagulate proteins quickly and there is a greater loss of natural juices and flavors.

Chicken, Kale and White Bean Stew

I also like the slow cookers that have a removable, oven-proof insert. This allows you to sauté, brown, etc. in one pan and then transition into the slow cooker with no added dishes to wash. Some slow cookers have many programs available and offer a sauté function and the entire recipe can be made start to finish in the vessel.

If you can’t find or are not a fan of kale, substitute other greens, such as chard, mustard greens for a little zing, or spinach, which only needs to be stirred into the hot stew last minute to wilt.

Putting the Stew Together

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.

sautéing pancetta

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.

sautéing aromatics for Chicken, Kale and White Bean Stew

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.

Chicken, Kale and White Bean Stew

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.

Chicken, Kale and White Bean Stew

This may not look like enough liquid, but don’t add more. The vegetables and chicken exude lots of flavorful juices and adding more liquid now only dilutes the flavor.

Here’s the difference in the amount of liquid, above before cooking and below after cooking.

Chicken, Kale and White Bean Stew

Recipe freezes well, cool completely, place in an airtight container and freeze.

 

Print

Chicken, Kale and White Bean Stew

Chicken, Kale and White Bean Stew

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!

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings
  • Category: Stew/Braise
  • Method: Slow Cook

Ingredients

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

Instructions

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.

Notes

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

 

Pot Roast

Before we get into the Pot Roast recipe, here are some tips on making a perfect braise.

A frequent mistake made in braise recipes is adding too much liquid at the start of cooking. This dilutes the sauce. It takes a little faith to put your meat and vegetables in the pot with only a cup of
braising liquid. It pays off in the end when you’re rewarded with a very flavorful sauce from an exchange of flavors between the vegetables, the braising liquid and the meat juices.

Pot roast is a large piece of meat, but don’t be tempted to add more liquid than I suggest. I have taken pictures to show you that the braising liquid increases early in the cooking process. Everything cooks thoroughly and the flavor is robust.

Pot roast is a very simple braise. Brown the seasoned meat and set aside. Sweat the onions, add large pieces of carrots and potatoes, some bay leaves and braising liquid.  Cook until tender.

Braised dishes are best if left to sit overnight. It intensifies the flavor and, since the meats used in braising are fatty, the fat sits on the surface and solidifies overnight, just scrape it off before reheating.

Slice the meat and place on a platter surrounded by the vegetables and cover with a little gravy.

Pot Roast Method

 

Season both sides of the pot roast with salt and pepper.

Heat the oil in a 7-quart Dutch oven or large saucepan with a cover over high heat. Add the seasoned pot roast to the hot oil and lower the heat slightly. Brown the top turn and brown the bottom.

Remove the meat and add the onions to the hot pot over medium heat. Cover and sweat for 3 minutes. Uncover, raise the heat a bit and sauté for several minutes until lightly browned.

Toss in the garlic and stir until fragrant, about 30 seconds.

Stir in the stock, potatoes, carrots, bay leaves, salt and pepper. Return the meat to pot, pushing a few vegetables aside to snuggle the roast in. This is where it takes a little faith. The amount of liquid is minimal.

Bring this to a boil, lower the heat to barely a simmer, cover and let cook for 2 1/2 to 3 hours or until fork tender. For a slow cooker set on low for 6 hours.

This picture shows the pot roast after 3 hours cooking (I used a slow cooker) – notice the increase in liquid at the halfway point.

Cool the roast, refrigerate overnight and then remove the fat. Reheat, slice and serve. The gravy thickens from the starch in the potato, no need to add flour.

Refrigerated overnight:

Fat removed before reheating:

Print

Pot Roast

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 30 minutes
  • Yield: 6 portions
  • Category: Beef
  • Method: Braising

Ingredients

2  pounds chuck roast
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
1 large onion, peeled and sliced lengthwise
4 garlic cloves, peeled and lightly smashed
1 cup stock or water
1 1/2 pounds red or white potatoes, cut into 6 lengthwise slices
4 large carrots, peeled into 4 inch chunks
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Instructions

Season both sides of the pot roast with salt and pepper.

Heat the oil in a 7-quart Dutch oven or large saucepan with a cover over high heat.

Add the seasoned pot roast to the hot oil and lower the heat slightly. Brown the top turn and brown the bottom.

Remove the meat and add the onions to the hot pot over medium heat. Cover and sweat for 3 minutes.

Uncover, raise the heat a bit and sauté for several minutes until lightly browned.

Toss in the garlic and stir until fragrant, about 30 seconds.

Stir in the stock, potatoes, carrots, bay leaves, salt and pepper. Return the meat to pot, pushing a few vegetables aside to snuggle the roast in. This is where it takes a little faith. The amount of liquid is minimal.

Bring this to a boil, lower the heat to barely a simmer, cover and let cook for 2 1/2 to 3 hours or until fork tender. For a slow cooker set on low for 6 hours.

Cool the roast, refrigerate overnight and then remove the fat. Reheat, slice and serve. The gravy thickens from the starch in the potato, no need to add flour.