Dijon Chicken Stew with Potatoes and Kale

By charlotteh371

Ingredients

• 4 teaspoons olive oil, divided
• 2 cups sliced leek
• 4 garlic cloves, minced
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup dry white wine
• 3 cups fat-free, less-sodium chicken broth, divided
• 1 tablespoon all-purpose flour
• 1 1/2 cups water
• 2 tablespoons Dijon mustard
• 2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
• 8 cups loosely packed torn kale (about 5 ounces)
• Crushed red pepper (optional)

Preparation

Step 1

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.