Directions

1. Preheat oven to 325 degrees F.
2. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
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.
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.
5. Whisk in flour until lightly browned, about 1 minute.
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.
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.
8. Stir in kale until wilted, about 2 minutes; season with salt and pepper, to taste.
9. Serve immediately.