Dijon Chicken Stew With Potatoes & Kale

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

Ready In:
1hr 55mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Abba Gimel
Contributor
@Abba Gimel
Contributor
"This recipe is from Cooking Light magazine, recommended by my mother in law."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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!
    Reply
  2. Abba Gimel
    This recipe is from Cooking Light magazine, recommended by my mother in law.
Advertisement