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Dijon Chicken Stew with Potatoes and Kale

Another hit from Cooking Light. Really big hit. Time consuming prep but delicious and satisfying. Well worth the time on a weekend.

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Notes: Next time I’m going to try to make Irish Soda Bread (from screamie) for bread bowls. Also used sherry to deglaze since I didn’t have wine. Left out the mustard. Used two split chicken breasts with bone in but skin stripped and fat trimmed. Cut off chunks of the breasts as best I could. Then the rest I just browned with the bite-sized pieces and let them simmer with the rest. Once they were done, I turned the heat off, took out the two parts with bones, stripped out any chicken meat and discarded the bones. Meat went back into the pot, stirred around more and served it up. Homemade chicken stock (in previous post) worked really well in this dish. I've modified the instructions below slightly to help space out the prep time.

Dijon Chicken Stew with Potatoes and Kale

4 teaspoons olive oil, divided
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, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
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)

  1. Prepare the garlic and leeks. For leeks, be sure to peel it off the center, one layer at a time so you can rinse all the dirt out from in between the layers.
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  2. Prepare the chicken and toss in the flour.

  3. Heat 1 teaspoon oil in a Dutch oven 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.

  4. 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.

  5. 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.

  6. While that's simmering, prepare the potatoes. Put the cut potatoes into cold water until they're ready to be added to the stew.
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  7. Stir in potato. Cover and simmer 30 minutes or until potato is tender.

  8. 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)
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  9. Stir in kale; cover and simmer 10 minutes.

  10. Garnish with crushed red pepper, if desired.
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Yield: 6 servings (serving size: 1 1/2 cups)

CALORIES 324(22% from fat); FAT 7.9g (sat 1.5g,mono 3.5g,poly 1.7g); PROTEIN 30.9g; CHOLESTEROL 85mg; CALCIUM 180mg; SODIUM 659mg; FIBER 5g; IRON 4.6mg; CARBOHYDRATE 33.7g
Cooking Light, JANUARY 2006

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Egads - looks delicious. I always wondered how I could use kale...I will have to try this one!

One roommate loved kale and used it in any of the ways you might use spinach. His most frequent dish was to cook pasta, drop in torn leaves of kale, and then melt in shredded cheese until it melted together.

oh wow...that looks fantastic. whoa!

You must be like mom & wife of they year. I always see these wonderful looking recipes & pictures, want to come cook for me?? :o)

Heh...I'm a bit of a homebody but you're welcome to drop in for dinner.

Yo. Welcome. Care to comment here (http://www.livejournal.com/users/newsbean/135934.html) and tell me a bit about yourself?

Yummy looking food.


We love Cooking Light in my house and we often pick up their hardcover books as well. Always worth it.

I love them too but I sure wish they didn't have so many ads in their magazines. I forgot about the hardcover books though. I'm letting my subscription expire soon but maybe those books would be good. They don't have all the ads, do they?

haha no. their recipes are good so we put up with the ads.

yeah...I tend to subscribe for a year, then stop until I want them again. I don't mind seeing the ads...I just get frustrated with storing them since I like to keep the magazine issues.

(Deleted comment)
That makes me so happy to hear. Thanks for letting me know!

Happy Birthday!

That looks yummy, gotta save it to my memories.


Hiya! I clicked over form mforbes - I'm the one who made a pastel drawing similar to her son's. My name is Jodi :-)

Anyways, I love cooking and I've been checking out your recipes - which look fantastic! And you seem like a great person. Mind if I friend ya?

Welcome! I friended you back. I hope you enjoy the recipes.

Discard the hard thick stalk in the middle of the leaves. (or tell me what those stalks could be used for)

If you had guinea pigs, you could feed it to them. You could also compost them.

Oh yes! I once took care of a guinea pig for a few weeks one summer. So much fun to feed him all our vegetable scraps. He was a really dumb pet though. Cute but dumb as a rock. I wonder if my condo association would be up for having a compost bin? I suspect not given that there are some people in the building who already complain of the smell of the garbage bins and we haven't renewed our contract with the recycling people because their rates were increased too much. We can still recycle directly with the town but it's less convenient and I suspect now we're one of only 2 apartments (out of 80) that still make the effort to recycle.

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