Best 2 Dijon Chicken Stew With Potatoes And Kale Recipes

Prepare to embark on a culinary journey with our comprehensive guide to creating a delectable dijon chicken stew, a dish that harmoniously blends the flavors of tender chicken, aromatic potatoes, and hearty kale in a velvety dijon-infused sauce. This hearty and comforting stew, bursting with flavors and textures, is not only a feast for the taste buds but also a culinary masterpiece that will leave you craving for more. With its straightforward instructions, helpful tips, and a touch of culinary inspiration, this article will guide you through every step of the cooking process, ensuring that you create a perfect dijon chicken stew that will delight your palate and impress your loved ones.

Here are our top 2 tried and tested recipes!

DIJON CHICKEN STEW WITH POTATOES & KALE

Dijon Chicken Stew With Potatoes & Kale image

Make and share this Dijon Chicken Stew With Potatoes & Kale recipe from Food.com.

Provided by Abba Gimel

Categories Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

4 teaspoons olive oil, divided
2 cups sliced leeks
4 garlic cloves, minced
1/3 cup all-purpose flour
1 1/2 lbs chicken thighs, deboned & cut into bite size pieces
1/2 lb boneless skinless chicken breast, cut into bite size pieces
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
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 white potatoes, peeled, cubed
8 cups loosely packed torn kale or 8 cups spinach, if kale is not available
crushed red pepper flakes (optional)

Steps:

Heat 1 tsp oil in Dutch Oven over medium-high heat.
Add leek; saute 6 minutes or until tender and golden brown.
Add garlic; saute 1 minute.
spoon leek mixture into a bowl.
Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
Heat remaining 1 tablespoon oil in pan over medium-high heat.
Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
Cook 6 minutes browning on all sides.
Add browned chicken to leek mixture.
Repeat with remaining chicken.
Add wine to pan, scraping pan to loosen browned bits.
Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
Stir in potatoes, cover & simmer 30 minutes.
Stir in Kale, cover and simmer 10 minutes.
Garnish with red peppers and serve with bread, i.e, roll, toast, etc.

CHICKEN AND KALE STEW RECIPE BY TASTY

Chicken And Kale Stew Recipe by Tasty image

Want a cozy chicken stew that tastes like it's been braising all day, but takes just an hour to prepare? You've come to the right recipe. Comforting chicken and potatoes are bolstered with fresh herbs and kale for a dish that's warming and hearty, but not heavy.

Provided by Betsy Carter

Categories Lunch

Time 1h

Yield 6 servings

Number Of Ingredients 19

Ingredients

3 fresh bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 large sprig fresh sage
1 lb chicken thighs, cut into 1 1/2 in (3 cm) pieces
3 ½ teaspoons kosher salt, divided
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 white onion, thinly sliced
3 medium carrots, cut into 1/2 (1 1/4 cm) in rounds
3 large cloves garlic, smashed
¼ teaspoon red pepper flakes, optional, plus more for serving
¼ cup all-purpose flour
½ cup dry white wine, such as sauvignon blanc
6 cups low sodium chicken stock
2 ½ cups small red potato, quartered
1 bunch lacinato kale, stemmed and torn into 2 in (5 cm) pieces
½ teaspoon freshly ground black pepper, plus more to taste
freshly grated parmesan cheese, for serving

Steps:

Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher's twine around the center of herbs and secure with a knot. Set aside.
Season the chicken all over with about 1 teaspoon salt.
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1-2 minutes on one side, until golden brown and crispy. Flip and cook for another 1-2 minutes, until golden brown. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with ½ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2-3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
Add the chicken stock, bouquet garni, 2-3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2-3 minutes.
Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
Enjoy!

Nutrition Facts : Calories 1045 calories, Carbohydrate 84 grams, Fat 68 grams, Fiber 3 grams, Protein 17 grams, Sugar 14 grams

Tips:

Choose the right cut of chicken: For this stew, bone-in, skin-on chicken thighs or breasts work best. The bones and skin add flavor to the broth, and the meat will remain moist and tender during cooking.

Sear the chicken before stewing: Searing the chicken in a hot skillet before adding it to the stew pot creates a flavorful crust and helps to seal in the juices.

Use a variety of vegetables: This recipe calls for potatoes, carrots, and kale, but you can use any vegetables you like. Some other good options include celery, parsnips, turnips, or green beans.

Use a good quality Dijon mustard: The Dijon mustard is a key ingredient in this stew, so be sure to use a good quality brand. Look for a mustard that is made with whole grain mustard seeds and has a sharp, tangy flavor.

Simmer the stew until the chicken is cooked through and the vegetables are tender: This will usually take about 30 minutes. Be sure to check the stew regularly and add more liquid if necessary.

Serve the stew with a side of crusty bread or rice: This will help to soak up the delicious broth.

Conclusion:

This Dijon chicken stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying meal, give this stew a try.