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Why You'll Love This batch cooked garlic and herb chicken stew with sweet potatoes and kale
- Easy to Make: This recipe is incredibly simple and requires minimal effort, making it perfect for a weeknight dinner.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different herbs and spices.
- Nourishing: This stew is packed with nutrients from the chicken, sweet potatoes, and kale, making it a great option for a healthy meal.
- Batch Cooking: This recipe makes a large batch of stew, perfect for meal prep or feeding a crowd.
- Freezer Friendly: You can easily freeze this stew for up to 3 months, making it a great option for a quick and easy meal.
- Cost-Effective: This recipe is very budget-friendly, as it uses affordable ingredients and makes a large batch of stew.
- Delicious: The combination of garlic, herbs, and spices creates a rich and savory flavor that's sure to please even the pickiest eaters.
- Comforting: This stew is the perfect comfort food, as it's warm, soothing, and filling.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, kale, garlic, and herbs such as thyme and rosemary. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The kale adds a burst of freshness and nutrients, and the garlic and herbs create a rich and savory flavor. When selecting these ingredients, choose fresh and high-quality options for the best flavor and texture. You can also substitute the chicken with other proteins such as beef or pork, and use different herbs and spices to suit your tastes.
How to Make batch cooked garlic and herb chicken stew with sweet potatoes and kale
Preheat your oven to 400°F (200°C). Chop the sweet potatoes into 1-inch cubes and set them aside. Chop the kale into bite-sized pieces and set it aside as well.
Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and sear the chicken until it's browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add another tablespoon of olive oil to the pot. Add the chopped onions and cook until they're softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the chopped thyme and rosemary to the pot, along with a pinch of salt and pepper. Cook for 1-2 minutes, until the herbs are fragrant.
Add the chopped sweet potatoes and browned chicken to the pot. Pour in enough chicken broth to cover the ingredients and bring the mixture to a boil.
Reduce the heat to low and simmer the stew, covered, for 25-30 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
Stir in the chopped kale and cook until it's wilted, about 2-3 minutes. Season the stew with salt and pepper to taste.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Choose fresh and high-quality ingredients for the best flavor and texture. This includes using fresh herbs, organic sweet potatoes, and free-range chicken.
Cook the chicken until it's just done, as overcooking can make it dry and tough. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
Add the kale towards the end of cooking time, as it can become bitter and overcooked if added too early. Stir it in and cook until it's just wilted, about 2-3 minutes.
Use a large Dutch oven or heavy pot with a tight-fitting lid to cook the stew. This will help to distribute the heat evenly and prevent the stew from burning or sticking to the bottom of the pot.
Let the stew rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the meat to become tender and juicy.
Common Mistakes to Avoid
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Overcrowding the Pot:
Fix: Make sure to cook the stew in batches if necessary, to prevent overcrowding the pot. This will ensure that the ingredients cook evenly and the stew turns out tender and flavorful.
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Not Browning the Chicken:
Fix: Take the time to properly brown the chicken, as this will add flavor and texture to the stew. Use a hot pan and don't stir the chicken too much, to get a nice crust on the outside.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid to cover the ingredients, as this will help to cook the stew evenly and prevent it from becoming dry and tough. Use a combination of chicken broth and water to create a rich and flavorful sauce.
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Not Seasoning Enough:
Fix: Don't be afraid to season the stew liberally, as this will add depth and flavor to the dish. Use a combination of salt, pepper, and herbs to create a balanced and savory flavor.
Variations & Substitutions
Add some heat to the stew by incorporating diced jalapenos or red pepper flakes. This will add a spicy kick and balance out the sweetness of the sweet potatoes.
Replace the chicken with additional sweet potatoes and vegetables, such as carrots and zucchini. This will create a hearty and flavorful vegetarian stew that's perfect for a meatless meal.
Replace the chicken broth with a dairy-free alternative, such as vegetable broth or coconut milk. This will create a creamy and rich stew that's perfect for those with dairy intolerance.
Replace the all-purpose flour with a gluten-free alternative, such as almond flour or coconut flour. This will create a gluten-free stew that's perfect for those with gluten intolerance.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. However, it's recommended to refrigerate or freeze it as soon as possible to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, make sure to stir occasionally to prevent scorching.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Simply cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. When you're ready to serve, thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C).
What can I serve with this recipe?
This recipe is quite versatile, and can be served with a variety of sides. Some ideas include crusty bread, mashed potatoes, roasted vegetables, or a simple green salad. You can also serve it with some warm pita bread or naan for a more filling meal.
Can I make this recipe in a slow cooker?
Yes! This recipe can be made in a slow cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or until the chicken is cooked through and the sweet potatoes are tender.
Is this recipe gluten-free?
This recipe is naturally gluten-free, as it doesn't contain any gluten-containing ingredients. However, if you're using a store-bought chicken broth, make sure to choose a gluten-free option to ensure that the recipe remains gluten-free.
Can I make this recipe with other types of protein?
Yes! This recipe can be made with other types of protein, such as beef, pork, or lamb. Simply substitute the chicken with your preferred protein, and adjust the cooking time as needed. You can also use tofu or tempeh for a vegetarian or vegan option.
Can I make this recipe in a pressure cooker?
Yes! This recipe can be made in a pressure cooker. Simply brown the chicken and cook the vegetables in a pan, then transfer everything to the pressure cooker. Cook for 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
batch cooked garlic and herb chicken stew with sweet potatoes and kale
Ingredients
- 2 lbs boneless, skinless chicken breast or thighs
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large sweet potatoes, peeled and cubed
- 2 cups chicken broth
- 1 cup water
- 2 cups fresh kale, stems removed and chopped
Instructions
- Preheat and prep. Preheat your oven to 400°F (200°C). Rinse the chicken and pat it dry with paper towels.
- Sear the chicken. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- Soften the garlic. Reduce the heat to medium and add the minced garlic to the pot. Cook, stirring occasionally, until the garlic is softened and fragrant, about 2-3 minutes.
- Add the sweet potatoes and herbs. Add the cubed sweet potatoes, thyme, rosemary, salt, and pepper to the pot. Cook, stirring occasionally, for 5 minutes.
- Add the chicken broth and water. Pour in the chicken broth and water, and bring the mixture to a boil. Return the chicken to the pot and cover with a lid.
- Transfer to the oven. Transfer the pot to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Stir in the kale. Remove the pot from the oven and stir in the chopped kale. Let it wilt into the stew for 2-3 minutes.
- Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze it for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat it when you're ready to serve.
- Substitution: Swap the sweet potatoes for regular potatoes or carrots if you prefer.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add some diced onions or bell peppers to the pot for extra flavor.
- Leftovers: Use leftover stew as a topping for rice or noodles, or as a filling for sandwiches or wraps.
