Dijon Chicken Stew with Potatoes and Kale
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)
DIRECTIONS
  1. Heat 1 teaspoon oil in a 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 large bowl.
  5. Place 1/3 cup flour in a shallow bowl or pie plate.
  6. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat.
  7. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides.
  8. Add browned chicken to leek mixture.
  9. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
  10. Add wine to pan, scraping pan to loosen browned bits.
  11. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth.
  12. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil.
  13. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.
  14. Stir in potato.
  15. Cover and simmer 30 minutes or until potato is tender.
  16. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.