Dijon Chicken Stew

Serves 4

Dijon Chicken Stew
Dijon Chicken Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup water

  • 2

    Tbsp Dijon mustard

  • 1

    Tbsp. cornstarch

  • 1

    Tbsp. olive oil

  • 1

    cup sliced shallots

  • 1/4

    cup garlic, chopped

  • 1

    tbsp. chopped fresh rosemary

  • 1

    cup dry white wine

  • 1

    ib. boneless chicken breast

  • 8

    cups chopped escarole (1 medium sized head)

  • 14

    oz. chicken broth

  • pinch salt and pepper

Directions

1. Whisk water, mustard and cornstarch in a small bowl. Set aside. 2, Heat oil in a Dutch oven over medium heat. Add shallots, garlic, and rosemary. Cook while stirring for 1 minute. Add wine. Cover and bring to a boil over high heat. Uncover and cook, stirring occasionally until the wine is almost evaporated, 5-6 minutes. 3. Add chicken, escarole, and broth. Bring to a simmer and cook, stirring occasionally until the chicken is cooked through, 3-5 minutes. Whisk cornstarch mixture and add to the pot. Bring the stew to a boil and cook for one minute. Season with salt and pepper.

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