It’s that time of year: I’ve been itching for soups, stews, chilis, or anything warm and comforting. They aren’t Jeremy’s favorite, but I can talk him into soup every so often, usually with the offer of fresh bread or biscuits for dipping. I made a chicken stew with Dijon mustard and kale a few years back, and it was just sounding really good to me. It is delicious in its original form, but I decided to tweak it and use up what I had in the kitchen already. That meant onions, boneless chicken breasts and baby spinach, with a squirt of whole grain mustard and a pinch of thyme for good measure.
Dijon Chicken Stew with Potatoes and Kale
4 tsp olive oil, divided
2 C sliced leek (or onion)
4 garlic cloves, minced
1/3 C 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 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1 C dry white wine
3 C fat-free, less-sodium chicken broth, divided
1 T all-purpose flour
1 1/2 C water
3 T Dijon mustard
1 T whole-grain mustard
1 tsp dried thyme
2 C (1/2-inch) cubed peeled red potato (about 1 pound)
5 oz loosely packed torn kale or baby spinach (about 8 C)
Crushed red pepper (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek or onion; sautÃ© 6 minutes or until tender and golden brown. Add garlic; sautÃ© 1 minute. Spoon 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, thyme, and mustards 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. (If using spinach, add immediately before serving.) Garnish with crushed red pepper, if desired.
Source: Cooking Light