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id 726
Name Dijon Chicken Stew with Potatoes and Kale
Main Dish Category Main Dish
Secondary Dish Category Poultry,
Main Ingredient Boneless, skinless chicken breasts and thighs
Other Ingredient Chicken Broth
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
Cooking Type StoveTop
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.
Origin Cooking Light, December 2007
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