30 Minute Chicken Stew

• Onion 1 ea, diced
• Button Mushrooms, 8 ea, sliced
• Olive Oil, as needed
• Celery, 2 ribs cut into a small dice
• Garlic, 6 cloves minced
• White Wine, 1/2 cup
• Kale, about 3 cups, chopped
• Chicken Stock, 6-8 cups
• Potatoes, 2 ea medium sized yukon golds
• Chicken Thighs, 4 ea, Boneless & Skinless
• Tomatoes, 1x 14.5 oz can, diced
• Chickpeas, about 1 cup
• Fresh Thyme, small bundle
• Labneh, Sour Cream for garnish, as needed

Begin by sweating the onion and mushrooms over medium high heat until the onions are translucent, about 5 minutes. Add celery, and garlic, and sweat for 2 more minutes. If a brown “fond” develops from caramelizing the sugars in the vegetables, simply deglaze the pan with white wine or water, and scrape the bottom with a wooden spoon. Add chopped kale, then chicken stock. Add chicken thighs, and tomatoes and bring to a boil. Skim the foam from the top. Add chickpeas, and potatoes. Simmer until the chicken is cooked, then remove and shred the meat after it has cooled off. Once the potatoes are cooked through, remove some with broth, and chickpeas and mushrooms. Blend this mixture to a puree, and then add back to the pot to thicken. Add thyme, and the shredded chicken meat. Garnish with sour cream or labneh and enjoy!