Dijon Chicken Stew With Potatoes & Kale

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 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 wine
• 3 cups chicken broth
• 1 tablespoon all-purpose flour
• 1 1/2 cups water
• 2 tablespoons dijon mustard
• 2 cups potatoes, peeled, cubed
• 8 cups loosely packed torn kale or 8 cups spinach, if kale is not available
• crushed red pepper flakes (optional)

Recipe

• 1 heat 1 tsp oil in dutch oven over medium-high heat.
• 2 add leek; saute 6 minutes or until tender and golden brown.
• 3 add garlic; saute 1 minute.
• 4 spoon leek mixture into a bowl.
• 5 place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
• 6 heat remaining 1 tablespoon oil in pan over medium-high heat.
• 7 add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
• 8 cook 6 minutes browning on all sides.
• 9 add browned chicken to leek mixture.
• 10 repeat with remaining chicken.
• 11 add wine to pan, scraping pan to loosen browned bits.
• 12 combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
• 13 add broth mixture, remaining broth, water and mustard to pan; bring to boil.
• 14 stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
• 15 stir in potatoes, cover & simmer 30 minutes.
• 16 stir in kale, cover and simmer 10 minutes.
• 17 garnish with red peppers and serve with bread, i.e, roll, toast, etc.