Dijon Chicken Stew With Potatoes And Kale Recipes
DIJON CHICKEN STEW WITH POTATOES & KALE
Make and share this Dijon Chicken Stew With Potatoes & Kale recipe from Food.com.
Provided by Abba Gimel
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tsp oil in Dutch Oven over medium-high heat.
- Add leek; saute 6 minutes or until tender and golden brown.
- Add garlic; saute 1 minute.
- spoon leek mixture into a bowl.
- Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
- Heat remaining 1 tablespoon oil in pan over medium-high heat.
- Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
- Cook 6 minutes browning on all sides.
- Add browned chicken to leek mixture.
- Repeat with remaining chicken.
- Add wine to pan, scraping pan to loosen browned bits.
- Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
- Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
- Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
- Stir in potatoes, cover & simmer 30 minutes.
- Stir in Kale, cover and simmer 10 minutes.
- Garnish with red peppers and serve with bread, i.e, roll, toast, etc.
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- Choose a large heavy bottomed pan for your stew and heat 1 tbsp oil in it. Add the onions to the pan and saute on a medium heat until they soften, it takes about 5 minutes, in the last minute add the crushed garlic cloves. Remove the onions to a plate once they are done.
- Place the cornstarch into a bowl and season with 1/4 tsp each of salt and pepper, add the chopped chicken pieces, mix the chicken in with the cornstarch so that it is well coated. Add the remaining oil to the pan and heat to medium high, then cook the chicken until browned, about five minutes or so. You may need to do this in batches so as not to crowd out the pan or you will end up steaming the chicken.
- Return the onions to the pan along with the chicken broth, dijon mustard and water. Using a wooden spoon make sure you scrape up all the browned bits of chicken from the base of the pan and into the broth.
- Now add the potatoes and cover and simmer for about 30 minutes. Add in the kale and mix it in to the stew, it might seem like a lot but it will cook down pretty quickly. Cover the pan and cook for a further 10 minutes.
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