Dijon Chicken Stew with Potatoes and Kale

Dijon Chicken Stew with Potatoes and Kale
Photo by Becky Luigart-Stayner

Ingredients

  • 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 4 teaspoons olive oil, divided
  • 8 cups loosely packed torn kale (about 5 ounces)
  • 1 cup dry white wine
  • Crushed red pepper (optional)
  • 2 cups sliced leek
  • + 9 more ingredients
    • ½ teaspoon salt, divided
    • 4 garlic cloves, minced
    • ½ pound skinless, boneless chicken breast, cut into bite-sized pieces
    • ½ teaspoon freshly ground black pepper, divided
    • 1 tablespoon all-purpose flour
    • 3 cups fat-free, less-sodium chicken broth, divided
    • 2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
    • 2 tablespoons Dijon mustard
    • 1 ½ cups water

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Spoon leek mixture into a large bowl. Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining ...

View full recipe at My Recipes

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