Chicken-And-Sausage Stew With Greens And White Beans

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   1 Season the chicken with salt

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   and red-pepper flakes. Heat an

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   8-quart pot on medium high

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   before adding half the olive oil.

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   2 Add the thighs and cook without

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   turning until they're seared on one

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   side, about 3 minutes. Turn them

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   and add the sausage. Cook about

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   5 minutes more. Stir the sausage

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    occasionally until it's browned.

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    3 Add the onion, carrots, garlic,

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    and fennel seed, sauteing until the

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    onion is translucent, about 8 minutes.

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    Add the broth and bring it

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    to a boil. Add the beans; reduce

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    the heat to low. Cover and simmer

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    until the chicken is cooked

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    through, about 40 minutes.

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    4 Remove the lid and add the kale.

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    Simmer, adding more broth if the

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    stew looks too thick, until the ingredients

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    are tender, about 30 minutes

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    more. Stir in the remaining oil and

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    the lemon juice, and season with

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    red-pepper flakes and salt.

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