Labadie Recipe Database

Name Dijon Chicken Stew with Potatoes and Kale Number of People 6 List of Ingredients 4 tsp. olive oil, divided 2 cups sliced leeks 4 garlic cloves, minced 1/3 cup flour (about 1 1/2 oz.) 1 lb. boneless, skinless chicken thighs, cut in bite-sized pieces 1/2 lb. boneless, skinless chicken breasts, cut in bite-sized pieces 1/2 tsp. salt, divided 1/2 tsp. freshly ground black pepper, divided 1 cup dry white wine 3 cups chicken broth, divided 1 T flour 1 1/2 cups water 2 T Dijon mustard 2 cups cubed (1/2-inch) peeled white potatoes (about 1 lb.) 8 cups loosely packed torn kale (about 5 oz) crushed red pepper (optional) Description Heat 1 tsp. olive oil in a Dutch oven over medium-high heat.  Add sliced leek to pan and saute for 6 minutes or until tender and golden brown.  Add minced garlic and saute one minute.  Spook the 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 T. olive oil in pan over medium-high heat.  Add half of the chicken mixture to pan; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper.  Cook 6 minutes, browning on all sides.  Add browned chicken to leek mixture.  Repeat procedure with remaining chicken mixture, 1/8 tsp. salt and 1/8 tsp. pepper. Add wine to pan, scraping pan to loosen browned bits.  Combine 1 cup broth and 1 T. flour, stirring with a whisk until smooth.  Add broth mixture, remaining 2 cups broth, 1 1/2 cups water and mustard to pan; bring to a boil.  Stir in chicken mixture, remaining 1/4 tsp. salt and remaining 1/4 tsp. pepper.  Cover, reduce heat, and simmer for 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. Time 30 minutes prep + 1 hour cooking Difficulty (1-5) 2 Notes Can substitute Swiss chard or mustard greens for kale. Per 1 1/2 cup serving:  324 calories, 7.9 g fat (1.5 g saturated), 30.9 g protein, 33.7 g carbohydrates, 5 g fiber, 85 mg cholesterol, 4.6 mg iron, 659 mg sodium, 180 mg calcium. Image