Dijon Chicken Stew With Spinach and Ravioli
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
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
- Heat 1 Tbs oil in soup pot over medium heat.
- Add onion; saute until soft and translucent.
- Add garlic; saute 1-2 minutes until fragrant.
- Pour onion mixture into a bowl and set aside.
- Place 1/3 cup flour in a shallow bowl and add seasoned salt.
- Dredge chicken; shaking off excess, reserve extra flour.
- Heat remaining tablespoon of oil in the pan, add chicken and brown on all sides.
- Add wine to pan, scraping pan to deglaze and loosen browned bits.
- Combine 1 cup broth with 1 tbsp of extra flour, stirring with a whisk or fork until smooth.
- Add broth mixture, remaining broth, water and mustard to pan. Add chicken and onions/garlic mixture.
- Bring to boil, cover, reduce heat, and simmer for 30 minutes.
- Add spinach, cover & simmer 5 minutes.
- Raise heat to low boil, add ravioli and cook for time recommended by package (mine was 8 minutes).
- Serve immediately with crusty bread.
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RECIPE SUBMITTED BY
I am a SAHM who loves to cook for my small family! I have a 14 month old daughter, a wonderful husband, a seven year-old Keeshond and a cat named Rex Manly.
I really just love this website! I visit it practically every weekday for ideas and recipes and try to always post a review of everything I make from Zaar. The only time I don't is when I have a negative reaction to a recipe that was due to my mistake or if I have substituted so many ingredients that it wouldn't be a fair review. Thanks to all of you wonderful cooks who have made me a better cook myself!