Chicken Stew With Kale And Cannellini Beans

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3 boneless, skinless chicken breasts

5 medium mixed potatoes; diced (I used Yukon gold, red and purple)

1 teaspoon fresh thyme

4 tablespoons olive oil

Kosher salt

freshly cracked black pepper

2 tablespoons olive oil

1 medium onion; chopped

1 large shallot; minced

2 carrots; peeled and diced

6 cups chicken stock

2 sprigs fresh thyme

2 tablespoons Parmesan cheese; finely grated

5 cups chopped kale

15-ounce can cannellini beans; drained

salt and pepper to taste

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