Dijon Chicken Stew With Potatoes And Kale Recipe

Name: Dijon Chicken Stew With Potatoes And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; saute 6 minutes or until tender and golden brown. Add garlic; saute 1 minute. Spoon leek mixture into a large bowl.
2
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.
3
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.
4
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.

998

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 teaspoons olive oil, divided, 2 cups sliced leek, 4 garlic cloves, minced, 1/3 cup all-purpose flour (about 1 1/2 ounces), and more.

Yes, Dijon Chicken Stew With Potatoes And Kale falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dijon Chicken Stew With Potatoes And Kale

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