Best 2 Chicken Stew Dijon With Potatoes And Kale Recipes

Indulge in the tantalizing aroma of chicken stew, a classic dish elevated with the sophisticated flavors of Dijon mustard. This hearty and comforting stew showcases tender chicken simmered in a velvety sauce infused with the tangy and slightly spicy notes of Dijon mustard. Accompanied by a medley of tender potatoes and earthy kale, this dish promises a symphony of flavors and textures that will warm your soul. Join us on a culinary journey as we explore the delectable recipes featured in this article, each offering unique variations that cater to diverse palates. Whether you prefer a classic rendition or a more adventurous twist, these recipes will guide you in crafting a culinary masterpiece that celebrates the essence of comfort food.

Here are our top 2 tried and tested recipes!

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

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.

Tips:

For a richer flavor, use a combination of chicken thighs and breasts for the stew.
Trim excess fat from the chicken pieces before cooking to reduce the amount of grease in the stew.
Use a good quality Dijon mustard for the stew. This will make a big difference in the flavor of the dish.
If you don't have chicken broth on hand, you can substitute vegetable broth or water.
Add a touch of honey or maple syrup to the stew for a hint of sweetness.
Serve the stew with a crusty baguette or rice for a complete meal.

Conclusion:

This chicken stew with Dijon, potatoes, and kale is a hearty and flavorful dish that is perfect for a cold winter night. The chicken is tender and juicy, the potatoes are creamy and delicious, and the kale adds a touch of bitterness that balances out the richness of the stew. This dish is also relatively easy to make, making it a great option for busy weeknights.