Dijon Chicken Stew

By á-48133

Serves 4

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

Preparation

Step 1

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.