Wed Me White Chicken Chili

Deliciously Hearty Chicken Stew

Get ready to embark on a flavorful journey with this delightful chicken stew that serves four. With tender chicken thighs, rich sun-dried tomatoes, and a touch of cream, this dish is sure to warm your heart on any chilly evening!

Time Investment

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Ingredient List

• 1/4 cup all-purpose flour
• 1 pound boneless, skinless chicken thighs (approximately four thighs)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 3 cloves of garlic, minced
• 3 tablespoons tomato paste
• 1 cup sun-dried tomatoes packed in oil
• 1/2 to 1 teaspoon crushed red pepper or Aleppo pepper
• 1/2 teaspoon dried oregano leaves, divided
• 4 cups low-sodium chicken broth
• 2 cups lacinato kale, stems removed and thinly sliced (from about half a bunch)
• 1 (15-ounce) can of drained cannellini beans
• 1/4 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, divided

Cooking Instructions

Begin by placing the flour in a shallow dish. Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then coat them in the flour.

In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Add the coated chicken thighs and sear until they are golden brown, approximately 2-3 minutes per side. Once browned, transfer the chicken onto a plate.

Lower the heat to medium and add the remaining tablespoon of oil to the pot, along with the chopped onion. Sauté for about 3 minutes until the onion softens. Next, add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste, letting it cook for around 3 minutes while stirring frequently. Then, incorporate the sun-dried tomatoes, crushed red pepper, oregano, and chicken broth, mixing everything together well.

Return the chicken to the pot, reduce the heat to medium-low, and partially cover with a lid. Let the stew simmer for about 30 minutes, stirring occasionally until it thickens.

After 30 minutes, uncover the pot and carefully transfer the chicken to a cutting board. Chop it into bite-sized pieces and put it back in the pot along with the kale, drained cannellini beans, heavy cream, and a quarter cup of Parmesan cheese. Add the remaining salt and pepper; simmer for an additional 5 minutes.

Finally, ladle the hearty stew into bowls and top with the remaining Parmesan cheese for a delightful finish. Enjoy this comforting dish as it brings warmth and happiness to your dining table!

Storage Tips

Allow any leftover stew to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. For freezing, omit the cream and add it just before serving; the stew can be frozen for up to three months.