This Week in the Kitchen: Something Green (that's going into heavy rotation)
Clare Langan's Super Green Chicken Stew and April's Bakehouse Almanac
Friends, hi!
As I scoot into maternity leave (with a freezer I’m trying very hard to fill with a general sense of “we’ll figure it out”), I asked a few of my very favorite food people to step into this space and cook with us. Clare Langan was at the top of that list.
Clare is one of those effortlessly cool, deeply capable cooks who makes everything feel doable and delicious. She’s spent years shaping the way we cook, from Williams Sonoma to The Feedfeed and beyond, but what I love most is how her recipes feel: smart, unfussy, and make me so nostalgic for fresh, bright west coast cooking.
Today Clare brings us a Super-Green Chicken Stew which feels like exactly what I want on repeat right now - vegetable-forward, flexible, and perfect for making now and tucking away for later. (I’m making a double batch this weekend!)
I’m so grateful to have Clare in our kitchen this week. Be sure to subscribe to her newsletter On Cooking and keep up with her on Instagram.
Take good care,
Joy
Now here’s Clare!
I’m in the recipe-testing phase of my first (!) cookbook, all about freezer cooking. Cozy, cold-weather dishes are a given (think: chili, baked pastas, so many soups). As we ease into the brighter, greener ingredients of spring, I wanted to share a dish that spoke to this in-between time. We still need warm, nourishing food in the spring and summer, especially when the AC is blasting — or here in the chilly Bay Area, where I have a drawer full of summer sweaters. Inspired by Joshua McFadden’s green kale pasta sauce (NYT gift link) and a poblano-braised chicken from my private chef work with The Culinistas, this chicken stew is indeed super green, with kale, broccolini AND spinach.
To me, the best part about this dish is that it can stand on its own, but it’s easy to dress up. I deliberately chose an agnostic flavor profile, leaning on citrusy coriander and lots of garlic. It’s not too spiced or spicy, but be sure to try a bite of your jalapeño and add more or less as they vary in heat. Depending on your toppings or sides, you can lean in the direction of chicken chili verde (cilantro, jalapeño, tortillas) or even a Southeast Asian slant (coconut, peanuts, lots of lime over rice noodles). I’ve shared some topping suggestions, but scrounge around in your fridge or pantry and find what sounds good.
I hope you make a pot for dinner tonight and stash some away in the freezer for later. As a private chef and home cook, I’m always looking for ways to pack more veggies into everything I’m cooking. Blending half the veggies may seem like an unnecessary step, but it transforms into a silky green broth that’s almost creamy. Be sure to open your blender cap and use a kitchen towel to vent the steam while blending. I’ve cleaned up my fair share of clients’ kitchens when I forget to do this!
Super-Green Chicken Stew
Makes 4 to 6 servings
Ingredients:
2 pounds boneless, skinless chicken thighs
Kosher salt
2 tablespoons neutral oil, such as avocado
1 large leek, top trimmed, white and light green parts halved lengthwise, rinsed and thinly sliced
1 medium jalapeño, thinly sliced, plus more for serving
4 medium cloves garlic, minced
1 tablespoon ground coriander
2 teaspoons onion powder
1 bunch Tuscan kale, stemmed, leaves finely chopped (about 4 cups)
1 bunch broccolini, finely chopped (about 3 cups)
1 packed cup baby spinach
2 cups low-sodium chicken broth or water
Juice from 1 lemon or lime
Plain yogurt, toasted coconut flakes, roasted peanuts, fresh cilantro, parsley and/or chives for serving (optional)
Warm couscous, polenta, rice noodles, tortillas, pita or naan (optional)
Directions:
Pat dry chicken thighs. Season generously with salt.
Heat oil in a large pot or Dutch oven over medium heat. Working in batches if needed to avoid crowding the pan, add chicken. Cook for 4 to 5 minutes on each side until golden brown. The chicken will not be fully cooked at this point. Transfer to a plate and turn down heat to medium-low.
Add leeks and jalapeño. Season with salt and cook for 3 to 4 minutes until softened. Add garlic, coriander and onion powder, cooking for 30 seconds until fragrant.
Add kale, broccolini and 1½ cups broth (or water). Bring to a boil, then reduce heat to low and simmer, uncovered, for 4 to 5 minutes until wilted and tender.
Transfer about half of the veggies to a high-speed blender. Add baby spinach and remaining ½ cup broth (or water). Place the lid on top, remove the cap and cover with a dish towel as you blend to allow steam to escape. Blend until smooth.
Stir blended veggies back into the pot. Add chicken along with any accumulated juices and bring to a simmer. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is very tender.
Transfer chicken to a plate. Shred with two forks and return to stew. Season with more salt as needed.
Just before serving, add lemon or lime juice. Serve in shallow bowls topped with yogurt, herbs and more sliced jalapeño if you like.
Make it ahead: Cooled stew without citrus or toppings can be stored in the fridge in an airtight container for up to 3 days or frozen for up to 3 months. Rewarm in a saucepan over low heat. Add citrus juice and toppings before serving.
You can also print the recipe by downloading this PDF!
Don’t Miss What’s Fresh on Joy the Baker
• This month’s Bakehouse Texas Almanac comes from our old friend Amy Estes. Don’t miss the vibes of the month including a new spring scent, a new spring craft, and a gooey butter cake we should make: The Bakehouse Texas Almanac, April 2026.
Have a great week, friends! More soon!
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