Dijon Chicken Stew with Kale (or Chard) & Leeks
Thanks to contributing editor Lauren White for sharing this recipe!
4 teaspoons olive oil, divided
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale
Crushed red pepper, optional
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté until tender and golden brown. Add garlic; sauté 1 minute. Spoon mixture into a large bowl.
Dredge chicken in flour, shaking off excess. Heat remaining oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat with remaining chicken, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Add wine to pan, scraping to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
Cover, reduce heat, and simmer 30 minutes. Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes.
Garnish with crushed red pepper.
Serves 6.
From www.myrecipes.com.