Dijon Chicken Stew with Potatoes and Kale

I made this and the only changes I made were to add carrots and extra garlic. It was really bland and was basically potato soup. It sure doesn’t serve 6 either. My boyfriend and I ate all of it because it took so long to cook we didn’t have time to make something else. The chicken was dry somehow. A lot of work for a bland soup.

Very flavorful chicken stew!  Served with a crusty whole grain bread.  Used 1 lb of breast and 1/2 lb of thighs.  Used 4 cups of broth and no water.  Also added some thyme and rosemary.  Very good!

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.

Good, but I would make it next with less water and more spices. Garlic, onion, tarragon, thyme, bay leaf. If you want to eat less chicken, works well with half chicken, half white beans.

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.

Have made this several times with good results. I usually add quartered mushrooms in while sauteeing the onions/leeks. I also add sweet potatotes in with the white/yellow potatoes. We usually use bone-in chicken thighs which we find more flavorful and since the chicken is usually done before the potatoes (we start them at the same time since we like slightly larger than cubed chunks of potato) there is time to take the chicken off the bone. Chicken can go back in with kale for last ten minutes. A very good cold winter night meal.

With a few minor changes, this is definitely a favorite in our house, with 4 preteens and teens giving it the thumbs up! I also use more broth and less water in this recipe, but the major change I make is to use sweet potatoes. I use 1/3 white potatoes and the rest I use sweet potatoes. It completely changes the complexity of the dish and transforms it into a rich, delicious dinner! Yum!!

This recipe was wonderful. I did take some of the reviewer's advice and didn't do the water, instead did 2X chicken broth and 1X wine. I also put in a little bit of tarragon. My boyfriend thinks I should add sriracha sauce (he loves spicy) but I think he can add that on his own. If you like spicy, that would work. DEEELISH.

This came out a bit more soupy than I like, so next time I may cut down on the water. Otherwise, the flavor of the dijon and garlic with the wine was excellent. I did as another reviewer suggested and put in my kale at the same time as the potatoes. Will defintely make this one again.

Loved this stew. I am learning to cook with my mom and chose this recipe from her Cooking Light 2007 Annual cookbook since it was given status as a Favorite Recipe. Would definitely make again since my whole family enjoyed it.

Great stew! Yummy!

This dish has become a dinnertime staple in our house - I'd never found this dish bland and was surprised to read this in the reviews. I have always, however, modified it. I do not use any of the water - but use a 2 to 1 ratio of broth to wine. When flouring the chicken before frying, I add spices to the flower mix - garlic, salt, pepper, and tarragon. Tarragon blends well with all the other flavors. I also use a high quality dijon - Beaver Brand - and probably use almost twice what the recipe calls for. I also use only chicken thighs. Great potluck dish!

I made this last night and I agree with the other reviewers and that it was pretty bland. I added some sage, rosemary, and sage but it still didn't have that much flavor. Maybe more wine? I'm not sure if I would make this again or not.

I only made very slight changes to this stew: 1) I used 1lb of boneless skinless chicken breasts and only 1/2 the amount of boneless skinless thighs (I didn't happen to have the full amount and didn't figure we'd miss 8oz of chicken in a stew); 2) I added a few pinches of dried thyme, sage, and tarragon because several reviewers labeled this recipe as bland; 3) I added the potatoes and kale at the same time because I like my kale to be very tender; 4) Near the end, I added about another 1/4 tsp of kosher salt to finish out the flavor. The stew was very flavorful and there were so many hearty chunks throughout. All of my guests were pleased and I was happy that I'd not taken a regrettable risk on trying out a new recipe on company. We'll definitely make this again.

It took about two hours to make, but the six of us who had it tonight all gave it thumbs up! Very tasty and filling. No need to peel the potatoes, which saves a bit of time.

Excellent made exactly as written. I have made this several times and the only time I changed the recipe was when I didn't have leeks. Used sweet onion instead and it was still very good.