Dijon Chicken Stew With Potatoes & Kale Recipe

Name: Dijon Chicken Stew With Potatoes & 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 leeks; 4 garlic cloves, minced; 1/3 cup all-purpose flour; 1 1/2 lbs chicken thighs, deboned & cut into bite size pieces; 1/2 lb boneless skinless chicken breast, cut into bite size pieces; 1/2 teaspoon salt, divided; 1/2 teaspoon fresh ground black pepper, divided; 1 cup dry white wine; 3 cups chicken broth; 1 tablespoon all-purpose flour; 1 1/2 cups water; 2 tablespoons Dijon mustard; 2 cups white potatoes, peeled, cubed; 8 cups loosely packed torn kale or 8 cups spinach, if kale is not available; crushed red pepper flakes (optional)

Servings: persons

4 teaspoons olive oil, divided
2 cups sliced leeks
4 garlic cloves, minced
1/3 cup all-purpose flour
1 1/2 lbs chicken thighs, deboned & cut into bite size pieces
1/2 lb boneless skinless chicken breast, cut into bite size pieces
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 cup dry white wine
3 cups chicken broth
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups white potatoes, peeled, cubed
8 cups loosely packed torn kale or 8 cups spinach, if kale is not available
crushed red pepper flakes (optional)

1
Heat 1 tsp oil in Dutch Oven over medium-high heat.
2
Add leek; saute 6 minutes or until tender and golden brown.
3
Add garlic; saute 1 minute.
4
spoon leek mixture into a bowl.
5
Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
6
Heat remaining 1 tablespoon oil in pan over medium-high heat.
7
Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
8
Cook 6 minutes browning on all sides.
9
Add browned chicken to leek mixture.
10
Repeat with remaining chicken.
11
Add wine to pan, scraping pan to loosen browned bits.
12
Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
13
Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
14
Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
15
Stir in potatoes, cover & simmer 30 minutes.
16
Stir in Kale, cover and simmer 10 minutes.
17
Garnish with red peppers and serve with bread, i.e, roll, toast, etc.

1046

kcal

Calories

Fat

Carbs

126

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 leeks, 4 garlic cloves, minced, 1/3 cup all-purpose flour, and more.

Yes, Dijon Chicken Stew With Potatoes & 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 & Kale

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