Chicken kale and white bean stew for the win! I love a meal that is pretty low effort with maximum flavors. I love any recipe that screams warm and cozy. And the gravy is ridiculously good.
I started a new job last year. It has been really been a hard learning curve. I’ve been so busy with work even after work. My mind is just constantly moving. I’ve been struggling with being present when it is family time. I have to continually remind myself that work can wait. I have three little ones that have been waiting all day to chat. I love my after work snuggle time. I live for that time. It fills my heart with joy. It recharges my batteries.
Let me just start off by saying, my kids are troopers. They really are. When I get home, Jonathan is usually asking me questions about outer space and Pokemon- which we both love! Jade is usually asking me questions about something she heard on the news at grandma’s house. JB is her usual brilliant two-year-old self- being super loud and bossy.
I found myself looking at them last night. I clearly remember each of them as babies. I remember when I first saw them on the sonogram screen. Then I remember the first time I met them. It was magical. I still remember our daily butterfly hunt. It was more about exploration and wonder than it was about catching butterflies. I want them to remain untouched by the world. They have such beautiful minds. And hearts that are full of magic, wonder, joy and pureness. I want to protect them. I don’t know if I’m the only parent out there that is struggling with that?
Now my babies have complex thoughts.
Like why are people so sad?
Why are adults shouting at each other?
What is a protest?
Why are people protesting?
These questions are always followed up with other questions. I found that sometimes I had to sugar coat things in order to protect them from the outside world. I want them to still have a sense of wonder about the world. They deserve that nothing less.
So I found that I’ve been turning off the television and my phone as of lately. I have always been a bit of a hermit. I struggle with discord. I hate it really. That’s why I’ve always been an avid reader. I can tune out the outside noise.
Hugs from my lil hermit hole.
- 1 large Onion Chopped
- 5 cloves Garlic Smashed
- 6 Chicken legs
- 3 sprig Thyme chopped
- 2 Bay Leaves
- 2 cans Cannelloni beans drained
- 2 cups baby kale
- 1 tablespoon Butter salted
- 1 tablespoon olive oil
- 2 cups Broth
- 1-2 Plum tomato chopped
- 1/2 teaspoon crushed red pepper flakes optional but so recommended
Preheat oven to 180C/350F.
Season chicken with salt and pepper. Heat oil in an ovenproof skillet (with lid) over high heat. Add chicken skin side down and cook until golden brown, then turn and cook the other side for 3-4 minutes. Remove chicken from skillet. Drain excess fat from skillet (do not wipe).
Reduce heat to medium-high. Melt butter then add onion. Cook for 3 minutes until softened, then add garlic and tomatoes. Cook until the vegetable start to get some color.
Add broth and bay leaves. Bring to simmer, scraping the bottom of the skillet to mix the brown bits into the liquid. Simmer for 2 minutes.
Add chicken broth, beans, thyme and return chicken to the skillet. Cover with lid or foil, then transfer to the oven. Bake for 60 minutes, covered. Then remove the lid and Remove chicken or move to side. Add baby kale to the pot and season with salt and pepper to taste. Add the chicken back to the pot and bake for a further 15 minutes to crisp the skin. The chicken should be very tender.
Garnish with plenty of parsley. Serve while warm. Enjoy!