Dijon Chicken Stew With Potatoes & Kale

READY IN: 1hr 55mins
Recipe by Abba Gimel

This recipe is from Cooking Light magazine, recommended by my mother in law.

Top Review by lolablitz

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!

Ingredients Nutrition


  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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