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Dijon Chicken Stew with Potatoes and Kale

Becky Luigart-Stayner; Cindy Barr
Yield 6 servings (serving size: 1 1/2 cups)
This hearty meal in a bowl features tender pieces of dark and white meat chicken simmered with potatoes, leek, and kale.  The Dijon mustard adds just the right amount of tanginess to the robust stew. 


  • 4 teaspoons olive oil, divided
  • 2 cups sliced leek
  • 4 garlic cloves, minced
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup dry white wine
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups water
  • 2 tablespoons Dijon mustard
  • 2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
  • 8 cups loosely packed torn kale (about 5 ounces)
  • Crushed red pepper (optional)

Nutrition Information

  • calories 324
  • caloriesfromfat 22 %
  • fat 7.9 g
  • satfat 1.5 g
  • monofat 3.5 g
  • polyfat 1.7 g
  • protein 30.9 g
  • carbohydrate 33.7 g
  • fiber 5 g
  • cholesterol 85 mg
  • iron 4.6 mg
  • sodium 659 mg
  • calcium 180 mg

How to Make It

  1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl.

  2. Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.

  3. Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.

  4. Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.