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)
How to Make It
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.
This is a step above "regular" chicken soup. I made the recipe as specified, except I added a few sprigs of rosemary and thyme and I used all broth instead of adding water. I also added the potatoes when the broth came to a boil. The second time I made it I just used chicken thighs (they came out so tender!), and I used sweet potato instead of white potato. I liked the flavor and the extra color from that substitution.
I have been making this stew since the recipe was published in Cooking Light magazine. I sat down and read many of the reviews from people who left the water out completely, and put the kale in with the potatoes for the last 30 minutes of cooking. I also put one more cup of chicken broth in. These changes made a huge difference in the flavor of the finished stew. It went from good to excellent!
Silly me! I read the reviews after I set the stew to simmer. I did add the potatoes with the chicken, and everything was tender in 30 minutes, significantly reducing the cooking time. I added some sage and thyme right after I put it all in the pot. After adding the kale, I cooked it for 10 minutes without the lid. Perfect with a loaf of fresh crusty bread. The red pepper, sage and thyme are a must to add flavor.
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!
Husband and I both agreed that this was fall-down-dead delicious. The recipe is very basic, and allows for lots of additions, which I added: a cubed zucchini, some baby carrots, mushrooms and fresh thyme. Also used spinach instead of kale and a little extra dijon because we like the tang. It seemed to me that there was a LOT of chicken in this dish--you could probably use a little less and still have a very good result. Husband raved the entire time devouring 3 servings. Says I should make this again soon--and I will. A good "one pot charley" meal for a cold night.
Spurred on by a sale last week (chicken @ .79/lb & 5lb potato @ .79) with this dijon chicken we've now made most of the stews from an '06 CL article. This one is pretty quick and we got excellent results. One change to the ingredient list -- replaced the water with chicken stock. When we added the wine to the pan we reduced it to about half before adding the broth (this concentrated the wine's flavor and reduced the alcohol). Served with warm French bread and the same white wine we used for the stew.
This is so tasty. I followed the advise of others and didn't use water and added the kale with the potatoes. I simmered the stew for a few hours to make sure the sauce thickened and the kale was thoroughly cooked. I also sauteed cremini mushrooms before adding at the last minute.
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