Dijon Chicken Stew With Potatoes & Kale

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

• Ready In: 1 hr 55 mins
• Serves: 6

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.