Chicken Stew with Baby Kale

Chicken Stew with Baby Kale

2 chicken thighs, with skin and bone

3 chicken drumsticks, with skin and bone

2 TBSP Olive Oil

1/2 cup white wine

3 cups water

1 tsp dried thyme

1/4 tsp red pepper flakes (optional)

1 onion, chopped

1 large carrot, chopped

1 celery stalk, chopped

2 cloves garlic, minced

salt & pepper

1 cup frozen peas

1/2 cup heavy cream

2 cups fresh baby kale

In a large pot heat olive oil on medium high heat. Season chicken with salt & pepper. Sear meat on all sides for 2 to 3 minutes per side. Add white wine and simmer for 5 minutes then add water, thyme, red pepper flakes, salt & pepper, onion, carrot, celery, & garlic. Cover and simmer for 1 hour and 30 minutes. Take out chicken and let cool. Add frozen peas and simmer for 15 minutes. Pull apart chicken and add back to the pot and add heavy cream & kale. Simmer for another 10 minutes and taste. Add more salt and pepper if needed then serve.

Makes 4 servings

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