Dijon Chicken Stew With Potatoes Kale

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This recipe is from cooking light magazine, recommended by my mother in law.

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Steps

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Heat 1 tsp oil in dutch oven over medium-high heat.

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Add leek.

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Saute 6 minutes or until tender and golden brown.

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Add garlic.

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Saute 1 minute.

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Spoon leek mixture into a bowl.

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Place 1 / 3 cup flour in a shallow bowl & dredge chicken.

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Shaking off excess.

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Heat remaining 1 tablespoon oil in pan over medium-high heat.

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Add 1 / 2 chicken.

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Sprinkle with 1 / 8 tsp salt & 1 / 8 tsp pepper.

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Cook 6 minutes browning on all sides.

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Add browned chicken to leek mixture.

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Repeat with remaining chicken.

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Add wine to pan , scraping pan to loosen browned bits.

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Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.

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Add broth mixture , remaining broth , water and mustard to pan.

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Bring to boil.

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Stir in chicken mixture , remaining salt & pepper.

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Cover , reduce heat and simmer for 30 minutes.

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Stir in potatoes , cover & simmer 30 minutes.

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Stir in kale , cover and simmer 10 minutes.

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Garnish with red peppers and serve with bread , i.

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E , roll , toast , etc.

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Ingredients

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olive oil, leeks, garlic cloves, all-purpose flour, chicken thighs, boneless skinless chicken breast, salt, fresh ground black pepper, dry white wine, chicken broth, water, dijon mustard, white potatoes, kale, crushed red pepper flakes