Dijon Chicken Stew With Potatoes & Kale |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 6 |
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This recipe is from Cooking Light magazine, recommended by my mother in law. 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) |
Directions:
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.
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