Chicken, Sausage, and Kale StewMonday, February 20, 2012
My favorite items to peruse and shop for are kitchen tools, supplies, and gadgets. I love pitchers, serving trays, bowls, plates, silverware (old and new), bakeware, and cookware...just to name a few. Sadly, though, life in a D.C. rowhouse means that storage space is limited. Even though I'm slowly but surely running out of space to house all of my treasured finds and gifts, I'll always find room in my house to store all of my goodies.
What is your favorite kitchen tool? If you asked me, it would probably take me a while to decide since each one brings so much to the table, literally. However, one of my favorite tools would have to be my Dutch Oven, given to me from my in-laws a few Christmases ago.
Now, there are a couple different types of Dutch Ovens: bare cast iron and enameled. When asked what I wanted for Christmas, the first thing that popped into my head was a bare cast iron Dutch Oven. Even though I love the colors and functionality of the enameled kind, the bare cast iron always was so intriguing to me due to the seasoning and care.
With the proper care, after much use, the surface of the Dutch oven will become dark black, very smooth and shiny, and as non-stick as the best non-stick cookware. With each dish I prepare in my Dutch Oven and after each time the Dutch Oven is seasoned, I can't help but be hopeful that one day my children will enjoy cooking with it as well.
Chicken, Sausage, and Kale Stew
- 5 medium redskin potatoes, quartered
- 3 tablespoons extra virgin olive oil
- Salt and pepper
- 3 tablespoons of extra virgin olive oil
- 5 Johnsonville mild sausages, de-cased and sliced into 1/2-inch thick slices
- 1 large onion, chopped
- 1 large shallot, chopped
- 3 carrots, chopped
- 6 cups chicken stock
- 3 sprigs fresh thyme
- 1 rotisserie chicken from the grocery store, skin removed and white meat shredded
- 3 tablespoons Parmesan cheese
- 5 cups chopped kale
- 15-ounce can cannellini beans, drained and rinsed
- 1-2 tablespoons flour (optional)
- Preheat oven to 350 degrees. Place the quartered potatoes into a bowl. Pour 3 tablespoons of olive oil into the bowl. Add salt and pepper. Toss the potatoes to coat them. Prepare a baking sheet with aluminum foil. Pour the potatoes onto the baking sheet. Bake for 30-40 minutes or until the potatoes are browned and softened.
- Pour 3 tablespoons of extra virgin olive oil into the dutch oven. Add the sausage pieces and chopped onion and shallot into the dutch oven. Cook until the sausage is completely cooked through.
- Add the carrots into the dutch oven and saute the sausage, onions, shallots, and carrots until the carrots are softened.
- Add chicken stock, thyme, chicken, potatoes, Parmesan cheese, salt, and pepper. Bring to a simmer.
- Add the kale and beans. Simmer for another 20 minutes or until kale is tender and the beans are hot.
- Note: If you would like the broth to be thicket, sprinkle 1-2 tablespoons of flour over the stew and stir into the mixture until completely dissolved.
- Remove the sprigs of thyme and serve warm.
What is your favorite stew?*Recipe slightly adapted from The Kitchn.