Chicken & Greens Stew
Serves 6
Make-ahead friendly · Freezer friendly
A rustic chicken stew with leeks, spring greens, grapes and plenty of fresh herbs. The chicken braises slowly in white wine and stock until tender, while the skin stays golden on top. Serve it over steamed jasmine rice to soak up all that broth.
Ingredients
For the stew
- 6 bone-in, skin-on chicken thighs, excess fat trimmed
- All-purpose flour, for dusting
- Sea salt
- Freshly ground black pepper
- Olive oil
- 2 garlic cloves, thinly sliced
- 1½ leeks, sliced into half-moons
- 2 celery stalks, thinly sliced
- ½ cup dry white wine
- 1–2 cups chicken stock, or enough to almost cover the chicken
- 1 cup green grapes, halved
- 1½ bunches bok choy, leaves separated
- ½ bunch fresh tarragon, leaves roughly torn
- ½ bunch fresh parsley, roughly chopped
For the Jasmine Rice
- 2 cups jasmine rice
- 3½ cups water
- Pinch of sea salt
Directions
1. Heat the oven.
Preheat the oven to 325°F.
2. Brown the chicken.
Season the flour generously with salt and pepper, then lightly dust the chicken thighs. Heat a generous splash of olive oil in a large sauté pan over medium-high heat. Brown the chicken, skin-side down first, until deeply golden. Transfer to a plate and set aside.
3. Build the base.
In the same pan, sauté the garlic, leeks and celery in a little additional olive oil until softened, about 5 minutes. If you'd like a slightly thicker broth, sprinkle in about a tablespoon of flour and cook for another minute.
Pour in the white wine, scraping up the browned bits from the bottom of the pan. Simmer until the wine has reduced by about half.
4. Into the oven.
Transfer the vegetables and wine to a large baking dish or Dutch oven. Nestle the chicken thighs on top, skin-side up, and pour in enough chicken stock to nearly cover the chicken while leaving the skin exposed.
Bake uncovered at 325°F for about 1 hour, or up to 1½ hours for a richer, more reduced stew.
5. Make the rice.
While the stew finishes, cook the jasmine rice according to the package directions. Keep warm.
6. Add the greens.
Remove the chicken temporarily. Stir the grapes, bok choy, tarragon and parsley into the hot broth. Let the bok choy wilt, using a little stovetop heat if necessary. Return the chicken and taste for salt and pepper.
To Serve
Spoon steamed jasmine rice into shallow bowls, ladle the greens, grapes and broth over the rice, and nestle a chicken thigh on top. Finish with fresh parsley, tarragon and flaky sea salt.
