Dijon Chicken Stew With Potatoes & Kale

Recipe by Abba Gimel
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READY IN: 1hr 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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