Careme

Ingredients

• DRAPER VALLEY FARMS® Chicken Drumsticks 1 lb 3.49
• Sleeved Celery 1 lb 2.49
• Carrots 1 lb 1.69
• Kroger® Whole White Mushrooms 8 oz 2.79
• Kale Lettuce Bunch 1 ct 2.49
• Jumbo Yellow Onions 1 lb 1.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 32 oz 1.79
• Garlic 3 cloves from 1 ct 1.50
• Simple Truth Organic® Thyme 0.5 oz 2.79
• Kroger® Gold Potatoes 1 lb 3.99

Instructions

1. Pat 1 pound chicken drumsticks dry and season all over with salt and pepper. Dice 1/2 pound celery from the bunch. Peel and slice 1/2 pound carrots into thick coins. Slice 8 ounces white mushrooms. Dice 1/2 pound yellow onion. Strip the leaves from 2 sprigs thyme. Mince 3 garlic cloves. Remove the tough stems from 1 bunch kale and tear the leaves into large bite-size pieces. Cut 1 pound gold potatoes into 1-inch chunks.
2. Heat a heavy pot or Dutch oven over medium-high heat with a little oil. Brown the 1 pound chicken drumsticks on all sides until deep golden, about 8 minutes total. Transfer them to a plate; they do not need to be fully cooked yet.
3. Reduce the heat to medium. Add the diced onion, diced celery, sliced carrots, and sliced mushrooms to the pot. Season lightly with salt and pepper. Cook, stirring often, until the vegetables soften and pick up a little color, about 6 to 8 minutes. Add the minced 3 garlic cloves and thyme leaves and cook 30 seconds more.
4. Add the 32 ounces chicken broth and the 1 pound gold potato chunks. Scrape up any browned bits from the bottom of the pot. Return the browned chicken drumsticks and any juices to the broth.
5. Bring to a gentle simmer, then partially cover and cook until the potatoes are tender and the chicken is fully cooked and very tender, 20 to 25 minutes. Stir in the torn kale during the last 5 minutes so it wilts but stays green.
6. Taste the broth and adjust salt and pepper. If you want the stew slightly richer, simmer uncovered for a few extra minutes to concentrate the liquid. If it becomes too thick, add a splash of water.
7. To plate, ladle the vegetables and broth into shallow bowls first, then set the chicken drumsticks on top so the browned skin remains visible. Finish with a few extra thyme leaves or a little cracked pepper. Serve with the potatoes nestled in the broth for a rustic, generous presentation.