Best 2 Dijon Chicken Stew With Potatoes And Kale Recipes
Indulge in the delectable flavors of Dijon chicken stew, a culinary masterpiece that combines tender chicken, creamy Dijon mustard sauce, aromatic vegetables, and hearty potatoes in one pot. This classic French dish is elevated with the addition of kale, a nutrient-rich leafy green that adds a pop of color and a slightly bitter flavor to balance the richness of the stew. Experience the perfect harmony of flavors as the tangy Dijon mustard complements the savory chicken, while the tender potatoes and kale create a satisfying and wholesome meal. This versatile stew can be easily customized to your liking, whether you prefer a thicker or thinner sauce, more or less vegetables, or a spicier kick. With minimal preparation and a short cooking time, this Dijon chicken stew with potatoes and kale is the ultimate comfort food that will warm your soul on a chilly day. Discover the detailed recipe and variations within this article to create a delightful meal that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
DIJON CHICKEN STEW WITH POTATOES & KALE
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
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
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
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:
- For the Best Flavor: Use high-quality Dijon mustard. Look for a brand that has a strong, pungent flavor.
- Thicken the Stew: If you prefer a thicker stew, add a cornstarch or flour slurry. Make a slurry by whisking together equal parts cornstarch or flour with water until smooth. Then, add it to the simmering stew and cook until thickened.
- Add Vegetables: Feel free to add other vegetables to the stew, such as carrots, celery, or parsnips. Simply dice the vegetables and add them to the pot with the potatoes.
- Serve with Sides: Dijon chicken stew is delicious served with a variety of sides, such as mashed potatoes, rice, or crusty bread. You can also serve it with a side salad for a complete meal.
Conclusion:
This Dijon chicken stew is a flavorful and satisfying meal that is perfect for a cold night. The Dijon mustard adds a tangy flavor to the stew, while the potatoes and kale provide a hearty and nutritious base. This stew is also easy to make, so it is a great option for a busy weeknight meal. Whether you are a fan of Dijon mustard or not, you are sure to enjoy this delicious and comforting stew.
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