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Skip inferior store-bought broth and just add water to this stew and make your own. We found a way to get every iota of value from the chicken bones. Letting the stew sit the full 12 hours really helps all the flavors meld together. Serve the stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.
Recipe information
Yield
8 servings
Ingredients
Chicken Skin Gremolata
8
1
2
1
Lemon Oil
1
⅓
Stew and Assembly
4
6
4
2
½
1
2
8
Preparation
Chicken Skin Gremolata
Step 1
Preheat oven to 350°. Arrange chicken skin in a single layer on a rimmed baking sheet and bake until dark golden brown and crisp all the way through, 12–18 minutes. Let cool, then coarsely chop.
Step 2
Combine chicken skin, garlic, parsley, and lemon zest in a small bowl; season with salt and pepper and toss to combine.
Lemon Oil
Step 3
Combine lemon, olive oil, and sugar in a small bowl. Season with salt and pepper and let sit at least 10 minutes, mixing once or twice.
Step 4
Do Ahead: Lemon oil can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
Stew and Assembly
Step 5
Season chicken thighs all over with salt and pepper. Cook bacon in a large Dutch oven or other heavy pot over medium-low heat, stirring often, until brown and crisp, 7–10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
Step 6
Increase heat to medium-high. Working in 2 batches if needed, cook chicken thighs, skin side down, in the same pot until skin is golden brown, 7–10 minutes. Transfer to a large plate and turn skin side up. Remove pot from heat. Let chicken cool slightly, then pull skin from meat and transfer to a shallow bowl; cover and chill (save for making the gremolata).
Step 7
Return pot to medium heat and cook shallots and garlic, cut side down, in the same pot, tossing shallots occasionally, until shallots are browned in spots and garlic is golden brown, about 5 minutes. Add wine, stirring to release any bits stuck on the bottom of pot, and cook until reduced by two-thirds, about 2 minutes. Add parsley, bay leaves, reserved bacon, and 8 cups water, season generously with salt and pepper, and bring to a simmer. Return chicken thighs to pot and bring stew back up to a simmer. Cover with a lid, leaving slightly askew so steam can escape, and cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until meat is tender and easily pulls away from bones, 1–1½ hours.
Step 8
Transfer thighs to a cutting board and let cool 10–15 minutes; keep liquid at a simmer. Pull meat from bones and tear into bite-size pieces; discard bones. Transfer meat to a medium bowl and cover with plastic wrap. Add kale and simmer until kale is tender and liquid is very flavorful, 25–30 minutes.
Step 9
Remove stew from heat, add meat back to pot, and let cool uncovered until no longer steaming. Cover pot and chill stew at least 12 hours (you can skip this step, but it will dramatically improve the flavor).
Step 10
Uncover stew and spoon off half to three-quarters of fat on the surface; discard. Gently reheat stew until barely simmering. Pluck out and discard parsley, bay leaves, and garlic heads (don't worry about any cloves that may have escaped into stew). Taste and season with more salt and pepper if needed. Ladle into bowls and serve with Chicken Skin Gremolata, Lemon Oil, radishes, and/or red onion as desired.
Step 11
Do Ahead: Stew can be made 3 days ahead. Keep chilled.
How would you rate Slow-Cooked Chicken Stew with Kale?
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Reviews (20)
Back to TopIt was one of the best stews I have ever had.
Garry
San Diego , California
1/23/2021
I became obsessed with this stew for a while. All my guests thank you, I'm sure.
Anonymous
Vancouver, Canada
1/14/2021
Absolutely love this soup! I adjusted it so I could toss everything in my instapot and call it good. Also added garbanzo beans to mine for some extra heartiness.
Khrystina-Lee
Seattle
12/30/2020
Really flavorful soup! I also modified with the garlic—I cooked the cloves whole and left whole in the soup. Because they cook so long, they practically disintegrate. Don't skimp on the chicken skin and lemon! The toppings really set this apart! Will definitely make again.
Anonymous
Washington, DC
11/24/2018
Delicious! I made this stew on Sunday afternoon as a nice change from my go to chicken soup. A few modifications: rather than using the whole garlic clove, I peeled a smashed the garlic cloves with the side of my chef's knife until the cloves were just shy of a garlic paste. I also 1/8th the shallots lengthwise for slimmer pieces. Lastly, subbed white wine for apple cider vinegar and used my own chicken stock from the freezer; this added a nice depth of flavor. All in all, recommend! And the bacon was a hit with my boyfriend.
Taygoldaper
Stamford, CT
10/22/2018
Thanks to everyone who left a review. We've revised the steps with the garlic (cutting the third top off each head), shallots, and chicken bones so you don't have to fish them out amongst the kale. It should be much easier now!
Bon_Appetit
New York, NY
10/18/2018
I’m surprised by the negative reviews. I followed the recipe from the magazine which were chronologically slightly different. I peeled the garlic and shallots prior to cooking and I used white wine vinegar instead of wine which gave the stew a pleasant tang. I did the gremolata last-came out great.
Anonymous
Queens, NY
10/15/2018