Princely Chicken Stew

I never had a poster of Prince hanging on my walls (although loads of friends did). I never practiced his lyrics, singing into my hairbrush and checking my moves in the mirror (it was the GoGos, Madonna and Beastie Boys that I could be caught lip-syncing). 

But his songs, a huge percentage of them, are a part of me. I find myself describing people having "intellect and savior-faire." In preparation for a big night out, I'll text friends to get ready to "party like it's 1999." 

Watching him perform on TV, his persona and undeniable musical genius often left me blurry-eyed with admiration. In more recent years, I've loved the powerful covers he shared. The Foo Fighters "Best of You" during the Big Game's half time or Radiohead's "Creep" at Coachella. 

I like pairing music with food. Often times, when I think of what I'm making for dinner, a soundtrack will come into my head. 

With Prince's "Greatest Hits" playing on a repeat loop at our house this past week, I wanted to create a recipe to accompany his songs. This chicken stew is that homage. An entire meal in a single pan. It is intended to be, like him, sophisticate but soulful, complex but fresh. 
  • 3 tbsp. olive oil
  • 6 organic bone-in, skin-on chicken thighs
  • 2 smallish organic fennel bulbs, cleaned and sliced
  • 1 medium organic leek, cleaned and diced to the green bit
  • 1/2 bunch organic Tuscan kale, cleaned, stalks removed, thinly sliced
  • 1 1/2 cup dry white wine
  • 1 cup low-sodium chicken stock
  • 6 oz can pitted green olives, drained
  • 5 small organic yellow potatoes, peeled and quartered 
  • Handful of fresh Italian parsley, chopped
  • Salt and pepper to taste

Crank Prince on the speakers -- loud (ignore your daughter when she complains)
Season chicken thighs with salt / pepper
Heat a large enameled cast iron pan over medium-high heat
Add 1 tbsp. of oil, when glistening add chicken. Brown on both sides (roughly 5-7 minutes per side).
Remove chicken from pan and set aside. 
Add remaining oil and, when glistening, add the leek, fennel and kale. Saute for 10 minutes.
Add wine and chicken stock to pan, scrapping pan bottom to release yumminess into stew. 
Place chicken back into pan and bring stew to a simmer. 
Cover with lid and simmer for 30 minutes.
In the meantime, dance through the kitchen and into the living room, twirl your daughter around and around sing off key at the top of your lungs. 
Add potatoes and green olives and cook for 15 minutes more.
Check seasoning, adjust salt and pepper if needed and serve.

(NOTE: a friend asked if I used purple potatoes. Sigh, why didn't I think of that? Feel free to swap out the yellow potatoes for the more thematic hue).

On the side: green beans and bread for sopping up stew juices
Out of my speakers: Prince, "Greatest Hits 1 & 2"


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