dijon chicken stew with potatoes and kale

4 teaspoons olive oil
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
1 cup dry white wine
3 cups chicken broth
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)

prepare the chicken and toss in the flour.

heat 1 teaspoon oil in a casserole 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.

while that's simmering, prepare the potatoes. Put the cut potatoes into cold water until they're ready to be added to the stew.

stir in potato. Cover and simmer 30 minutes or until potato is tender.

while this is simmering, tear up the kale. Discard the hard thick stalk in the middle of the leaves. (or tell me what those stalks could be used for)

stir in kale; cover and simmer 10 minutes.

garnish with crushed red pepper, if desired.

2 comments to this

hem said on 27 Feb 2006 at 13:07:58:


cookingwclass said on 13 Oct 2009 at 05:36:41:

"Put the cut potatoes into cold water until they're ready to be added to the stew." what does that mean "ready to be added to the stew?" how long do they have to soak in the cold water?

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posted by ramtops on 19 Feb 06 - 8087 views


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