Fabulous recipe if you leave out all that water! Can't imagine what the extra liquid--and especially tasteless water--would have done to that lovely, velvety stew. My only other changes were to add a handful of dried tomato slivers and a tsp. of herbes de provence to the broth. I also used Yukon Gold potatoes, which are so buttery. Served with cheese toasts. So delicious!
Dijon Chicken Stew with Potatoes and Kale
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.
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- Calories: 324
- Calories from fat: 22%
- Fat: 7.9g
- Saturated fat: 1.5g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1.7g
- Protein: 30.9g
- Carbohydrate: 33.7g
- Fiber: 5g
- Cholesterol: 85mg
- Iron: 4.6mg
- Sodium: 659mg
- Calcium: 180mg
- 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)
- 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.
- 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.
- 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.
- 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.
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