Hearty Roasted Vegetable and Chicken Stew

Ingredients

• 8 ounces baby bella mushrooms , quartered
• 4 large carrots , peeled and cut into 1/2-inch-thick rounds
• 1 1/2 pounds Yukon Gold potatoes , cubed (about 5 medium-sized potatoes)
• 5 tablespoons olive oil , divided
• 1 1/2 teaspoons kosher salt , divided
• 1 1/2 teaspoons frehly ground black pepper , divided
• 1/2 teaspoon harissa powder
• 4 chicken thighs , skin-on and bone-in (about 1 1/2 pounds)
• 1/4 cup all-purpose flour
• 1/2 large yellow onion , chopped
• 3 large cloves garlic , minced
• 1/2 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/3 cup white wine
• 6 cups ( 48 ounces) chicken stock
• 2 bay leaves
• 3 large kale leaves (any variety), stripped from the stem and torn

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