Kale, Wild Rice & Chicken Stew c/o Eating Well

By: Kristi Goode







Ingredients:

· 2 pounds boneless, skinless chicken thighs, trimmed

· 1 ½ teaspoons dried thyme, divided

· 1 ½ teaspoons salt

· ¼ teaspoon ground pepper

· 6 cups low-sodium chicken broth

· 10 ounces sliced mushrooms

· 1 cup chopped carrot

· 1 cup chopped celery

· 1 cup chopped onion

· 1 cup wild rice ½ cup dry sherry

· 2 cloves garlic, chopped

· 6 cups chopped stemmed kale

· 1 cup sour cream, divided


Instructions:

1. Sprinkle chicken with 1 teaspoon thyme, salt and pepper. Place in a 6-quart or larger slow cooker and add broth, mushrooms, carrot, celery, onion, rice, sherry and garlic. Stir to combine.

2. Cover and cook on High for 3 hours or on Low for 6 hours.

3. Remove the chicken to a clean cutting board and shred. Stir the chicken back into the stew along with kale, 1/2 cup sour cream, lemon juice and the remaining 1/2 teaspoon thyme. Serve topped with a dollop of the remaining sour cream.



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