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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 325 degrees F.
Step 2
Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
Step 3
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Step 4
Add shallots and celery, and cook, stirring occasionally, until tender, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute.
Step 5
Whisk in flour until lightly browned, about 1 minute.
Step 6
Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, cannellini beans, thyme and rosemary. Return chicken to the skillet.
Step 7
Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.
Step 8
Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
Step 9
Serve immediately.
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