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.