Dijon Chicken Stew With Spinach and Ravioli |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I have been making Abba Gimel's Dijon Chicken Stew with Kale (#366119) for a year and LOVE it! Last night I made a version that borrowed from her base recipe but was different enough and wonderfully good that I wanted to post it here so I could re-create it. I used homemade stock that I had frozen, but you could also use store-bought for an equally delicious result. I also used Rising Moon Organic Butternut Squash Ravioli, but you could use any flavor ravioli that has a mild or slightly sweet flavoring. Ingredients:
2 tablespoons olive oil, divided |
1 onion, diced |
4 garlic cloves, minced |
1/3 cup all-purpose flour |
seasoning salt |
1 lb chicken breast, diced |
1 cup white wine or 1 cup sherry wine |
3 cups chicken broth |
1 1/2 cups water |
2 tablespoons dijon mustard |
8 ounces butternut squash ravioli, uncooked |
8 ounces frozen spinach |
Directions:
1. Heat 1 Tbs oil in soup pot over medium heat.
2. Add onion; saute until soft and translucent.
3. Add garlic; saute 1-2 minutes until fragrant.
4. Pour onion mixture into a bowl and set aside.
5. Place 1/3 cup flour in a shallow bowl and add seasoned salt.
6. Dredge chicken; shaking off excess, reserve extra flour.
7. Heat remaining tablespoon of oil in the pan, add chicken and brown on all sides.
8. Add wine to pan, scraping pan to deglaze and loosen browned bits.
9. Combine 1 cup broth with 1 tbsp of extra flour, stirring with a whisk or fork until smooth.
10. Add broth mixture, remaining broth, water and mustard to pan. Add chicken and onions/garlic mixture.
11. Bring to boil, cover, reduce heat, and simmer for 30 minutes.
12. Add spinach, cover & simmer 5 minutes.
13. Raise heat to low boil, add ravioli and cook for time recommended by package (mine was 8 minutes).
14. Serve immediately with crusty bread.
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