6 chicken thighs or use what you have
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 small onion, chopped
4 cloves garlic, finely chopped
¼ teaspoon red pepper flakes, optional
1 tablespoon tomato paste
1 cup dry white wine (optional)
1 cup low-sodium chicken broth
One can of cannellini bean, rinsed and drained
One can of diced tomatoes
1 teaspoon Italian seasoning
2 cups chopped kale/spinach
Pre-heat your oven to 180C
Add olive oil to large oven-safe pot
Heat on medium-high until light and shimmery.
Season chicken thighs with salt and pepper.
Add chicken thighs to the pan and brown on both sides.
Stir in diced onion, and cook for 3-5 minutes until lightly browned, stirring occasionally.
Stir in garlic and shallot, cooking 1 minute, until fragrant.
Add beans, tomato paste, wine, stock, herbs, and tomatoes.
Stir well to combine. Remove chicken from pan briefly and set aside.
Stir in kale, heating briefly just long enough to let it wilt so it fits well in the pan.
Add chicken back to the pan.
Remove from stove and add to oven.
Bake 20 minutes, until chicken is cooked through and stew has thickened.
Sprinkle with minced parsley.