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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large pot. Add chicken and sauté until golden.
Add onions and garlic and cook for 2 minutes until fragrant.
Stir in Marsala wine, Dijon mustard, and Worcestershire sauce.
Add potatoes and bone broth. Simmer until potatoes are tender.
Add white beans and cook for a few minutes more.
Stir in kale and cook just until wilted, about 3 minutes.
Finish with a squeeze of lemon and a sprinkle of Parmesan. Serve warm.
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For extra flavor, you can marinate the chicken in a little olive oil, garlic, and rosemary before cooking.
If you don’t have Marsala wine, you can substitute with a dry white wine or chicken broth.
Make sure to rinse and drain the canned beans before adding them to the stew.
For a thicker stew, mash a few of the beans before adding them to the pot.
This stew tastes even better the next day, so consider making it ahead of time.
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but you may need to adjust the cooking time to ensure the chicken is fully cooked.
What can I use instead of kale?
You can substitute kale with spinach, Swiss chard, or any other leafy green you prefer.
Can I make this stew ahead of time?
Yes, this stew can be made ahead of time and reheated. The flavors will deepen as it sits.
Is there a non-alcoholic substitute for Marsala wine?
You can use chicken broth with a splash of apple cider vinegar or grape juice as a non-alcoholic substitute.
Can I freeze this stew?
Yes, this stew freezes well. Just make sure to cool it completely before transferring it to a freezer-safe container.
