Prep 45 mins
Cook 1 hr 10 mins
This recipe is from Cooking Light magazine, recommended by my mother in law.
- 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)
- Heat 1 tsp oil in 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 bowl.
- Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
- Heat remaining 1 tablespoon oil in pan over medium-high heat.
- Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
- Cook 6 minutes browning on all sides.
- Add browned chicken to leek mixture.
- Repeat with remaining chicken.
- Add wine to pan, scraping pan to loosen browned bits.
- Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
- Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
- Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
- Stir in potatoes, cover & simmer 30 minutes.
- Stir in Kale, cover and simmer 10 minutes.
- Garnish with red peppers and serve with bread, i.e, roll, toast, etc.
I've made this several times and we love it! All day I made chicken stock, and then around 4pm, I sauteed the leeks, 2 shallots, garlic, and about a cup of leftover roast chicken doused in flour and followed the recipe as is, using the freshly made stock. I used sherry for the wine and sweet potatoes instead of white, and the sweetness worked well. I also forgot the mustard, and then decided to omit the kale. I think it's really great both ways! This recipe is wonderful and I plan to continue making it once a month. Thanks, Abba!