chicken + potato + kale stew

If it wasn't already apparent, we have not been around much this last week (or the one before, for that matter). Anyways, we are really happy to be back. After a long stretch of working on everything for everybody, it's always great to just tuck in, and do a few things just for yourself.

Honestly, this couldn't have come at a better time. Despite our persistence, L and I are the only ones who feel really strongly that soups and stews are a year round affair. But, now that it appears the 90 degree October days are behind us, we can be denied no longer! So here it is. The first (of many, many) stew of the season.

Or perhaps not... This one pretty much covers all the bases. Hearty, but not heavy; with an amazing acidity. Chock full chicken, and our favorite stew-able veggies. Not to mention, it's a cinch to make! We seriously cannot get enough! It may not be the last stew we ever need. But it's pretty damn close.

• 1 # skinless, boneless chicken thighs
• 4-5 medium golden potatoes, cut into 1/2 inch pieces
• 4 large leave of kale, de-ribbed and cut into 2 inch pieces
• 4 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1 medium tomato, chopped
• 1/4 cup white wine vinegar
• 1/4 cup water
• 2 cups chicken stock
•  fresh thyme sprigs
• 2 tablespoons olive oil, divided
• salt tt
• pepper tt
• hot sauce tt

 Preheat oven to 425 degrees.

Toss potatoes with olive oil.  Sprinkle generously with salt and roast for 30-35 minutes, or until golden brown.

In dutch oven, or similarly sized pan, brown chicken in tablespoon of olive oil over medium-high heat. Again, salt generously. This should only take a few minutes per side.  Remove with tongs.

Add tomato paste, tomato, garlic, vinegar and water.  Return chicken to the pan.  Add potato, thyme and chicken stock. Reduce heat to low and simmer, covered for about an hour.

Remove lid, add kale and cook until softened, about 2 minutes.  Season with salt, pepper and hot sauce to taste.