CHICKEN STEW-DIJON WITH POTATOES AND KALE

CHICKEN STEW-DIJON WITH POTATOES AND KALE image

Number Of Ingredients 16

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4 tsp olive oil, divided
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 lb skinless, boneless chicken thighs, cut into bite-size pieces
1/2 pound skinless, boneless chicken breast,cut into bite-sized pieces
1/2 tsp salt, diveded
1/2 tsp freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 Tbsp all-purpose flour
1 1/2 cups water
2 Tbsp Dijon mustard
2 cups (1/2 inch) cubed peeled white potato (about 1 lb)
8 cups loosely packed torn kale (about 5 oz)
crushed red pepper (optional)

Steps:

Heat 1 tsp oil in a Dutch oven over medium-high heat. Add leek; saute 6 minutes or until tender and golden brown. Add garlic; saute 1 minutes. 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 tbsp oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 tsp salt and 1/8 tsp black pepper. Cook 6 inutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 tsp salt, and 1/8 tsp black pepper. Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tbsp flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boilStir in chicken mixture, remaining 1/4 tsp salt, and remaining 1/4 tsp 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, if necessary.