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Dijon Chicken Stew

¼ tsp olive oil, divided

2 c. sliced leek

4 garlic cloves, minced

1/3 c. flour

1 1b. skinless, boneless chicken thighs, cut into bite-sized pieces

½ lb. skinless, boneless chicken breast, cut into bite-sized pieces

½ tsp. salt, divided

½ tsp pepper divided

1 c. dry white wine

3 c. fat-free, chicken broth, divided

1 T. flour

1 ½ c. water

2 T. Dijon mustard

2 c. cubed peeled potatoes

8 c. loosely packed torn kale


Heat 1 tsp. oil in a Dutch oven over med-high heat. Add leek, sauté 6 min. or until tender and golden brown. Add garlic, sauté 1 min. Spoon leek mix into a large bowl. Dredge chicken in flour. Heat 1 T oil in pan. Add ½ chicken mix and sprinkle ¼ tsp. salt and 1/8 tsp. pepper. Cook 6 min. browning on all sides. Add browned chicken to leek mix. Repeat procedure with the other chicken mix. Add wine to pan, scraping pan to loose browning bits. Combine 1 c. broth and 1 T. flour, stirring w/o whisk until smooth. Add broth mix, remaining 2 c. broth, water and mustard to pan, bring to a boil. Stir in chicken mix, remaining ¼ tsp. salt and 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 mintues.