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Chicken and White Bean Stew
Ingredients
  • 6 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 3 large shallots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • ½ cup dry white wine*
  • 1 ½ cups chicken stock
  • 1 pound baby red potatoes, halved
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • ½ bunch kale, stems removed and leaves torn into bite-sized pieces
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