Dijon Chicken Stew With Potatoes Kale Recipes
DIJON CHICKEN STEW WITH POTATOES & KALE
Make and share this Dijon Chicken Stew With Potatoes & Kale recipe from Food.com.
Provided by Abba Gimel
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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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- 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 1 tablespoon 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 procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Add wine to pan, scraping pan 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, if desired.
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