Recipe: Dijon Chicken Stew with Potatoes and Kale

DIJON CHICKEN STEW WITH POTATOES AND KALE

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

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and saute 6 minutes, or until tender and golden brown.

Add garlic; saute 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 3 teaspoons oil in pan over medium-high heat. Add half of the 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 remaining 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, 1 1/2 cups 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 flakes, if desired.

Makes 6 servings
Source: Cooking Light magazine, January-February 2006