Chicken Stew Base

• 2 tablespoons extra-virgin olive oil 
• 1 large leek, white and light green parts only, halved lengthwise and cut crosswise into ¼-inch-thick slices, or 1 medium onion, finely chopped 
• 3 medium carrots, sliced ¼ inch thick 
• 3 medium celery stalks, sliced ¼ inch thick 
• Salt and freshly ground black pepper 2 garlic cloves, finely chopped 
• 2 tablespoons flour (regular or gluten-free) 
• 1 quart chicken broth 

Potato, Kale & Cream Version 

• 6–8 ounces Yukon Gold or red potato (1 medium potato), cut into ½-inch dice 
• 2 teaspoons chopped fresh thyme 
• 1 (2-inch) piece parmesan rind 
• 1 bay leaf 
• 2 cups coarsely chopped kale leaves (stems discarded) 
• ¼ cup heavy cream

Coconut, Peanut & Collards Version

• 6–8 ounces sweet potato (1 small potato), cut into ½-inch dice 
• 1 (1-inch) piece ginger, peeled 
• 1 bay leaf 
• 1 cinnamon stick 
• 1 whole star anise 
• 2 teaspoons curry powder 
• ⅛ teaspoon ground cayenne pepper 
• ½ cup creamy unsweetened natural peanut butter 
• 2 cups coarsely chopped collard greens (stems discarded) 
• ¼ cup coconut cream (use just the solids from the top of the can) 
• 2 teaspoons coconut sugar or brown sugar 

For Finishing and Serving

• 3½ cups shredded chicken (from 1 rotisserie chicken) 
• Cooked rice (optional) 
• Chopped fresh parsley (for the potato kale version) or cilantro (for the coconut peanut version) 
• Lemon wedges (for the potato kale version) or lime wedges (for the coconut peanut version)

Make the Chicken Stew Base

Heat the oil in a large pot over medium heat. Add the leek, carrots, and celery, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for 30 seconds. Slowly pour in the broth while stirring. 

Choose Your Version

Potatoes, Kale & Cream. Add the potatoes, thyme, parmesan rind, and bay leaf. Season the stew with salt and pepper, and bring it to a simmer. Cook uncovered, adjusting the heat as needed to maintain a lively simmer, until the potatoes are just tender when pierced with a small knife, 10 to 15 minutes. Remove and discard the parmesan rind. Add the kale and heavy cream.

Coconut, Peanut & Collards. Add the sweet potatoes, ginger, bay leaf, cinnamon stick, star anise, curry powder, and cayenne. Season the stew with salt and pepper, and bring it to a simmer. Cook uncovered, adjusting the heat as needed to maintain a lively simmer, until the potatoes are just tender when pierced with a small knife, 10 to 15 minutes. Add the peanut butter, collard greens, coconut cream, and sugar. 

Finish and Serve

Stir in the shredded chicken. Add the shredded chicken to the stew. If you feel like it could use a bit more liquid, stir in a few splashes of water. Bring it back to a gentle simmer and cook until the greens are tender, about 5 minutes. Remove the pot from the heat and season with more salt and pepper to taste (the salt makes a difference here, so keep tasting and adjusting). 

Add the toppings. Ladle the stew into deep bowls and serve with a scoop of rice, if you’d like, to soak up the creamy broth. Sprinkle with parsley or cilantro, and serve with lemon or lime wedges. 

Cooking Notes

• Don’t be put off by the number of ingredients in the coconut version—they’re mostly whole spices. For the most ease, gather and prep the ingredients before beginning (this goes for both versions). Also, feel free to use any leafy greens in these stews; you can swap out the kale for collard greens and vice versa, or use spinach.
• It’s easiest to remove the meat from a rotisserie chicken while it’s still warm when you get home from the market (eat the wings straightaway as a chef’s treat!). The shredded meat can be refrigerated for up to 2 day.