Name: Dijon Chicken Stew With Potatoes & Kale
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 6 serving(s)
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)

1

Recipe by Abba Gimel

1

Person talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

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

Ready In:: 1hr 55mins
Serves:
Units:

1

Person talking

Join In Now Join the conversation!

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

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

Add a Note

RECIPE MADE WITH LOVE BY

@Abba Gimel

Contributor

@Abba Gimel

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by lolablitz

2/17/2010

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
creation by Abba Gimel

4/16/2009

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