Dijon Chicken Stew With Potatoes & Kale

“This recipe is from Cooking Light magazine, recommended by my mother in law.”
1hr 55mins

Ingredients Nutrition


  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.

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