Best 2 Dijon Chicken Stew With Potatoes Kale Recipes

Prepare to tantalize your taste buds with a culinary journey to Burgundy, France, where the flavors of Dijon mustard, succulent chicken, and hearty vegetables intertwine in a symphony of delectable delights. This article presents a collection of irresistible Dijon chicken stew recipes, each offering a unique twist on this classic French dish. From the traditional to the innovative, these recipes promise an explosion of flavors that will warm your heart and satisfy your soul.

One recipe introduces a classic Dijon chicken stew, where tender chicken pieces are lovingly braised in a velvety sauce infused with the tangy zip of Dijon mustard, white wine, and savory herbs. Another recipe takes a modern approach, incorporating sun-dried tomatoes and artichoke hearts for a Mediterranean flair. If you prefer a one-pot meal, the sheet pan Dijon chicken and vegetables recipe delivers convenience without compromising on taste. And for those seeking a creamy indulgence, the Dijon chicken stew with creamy mushroom sauce recipe promises a rich and satisfying experience.

But the culinary adventure doesn't stop there. This article also includes a flavorful Dijon chicken and potatoes recipe, where succulent chicken and tender potatoes are enveloped in a luscious Dijon mustard sauce. And if you're craving a lighter option, the Dijon chicken and kale stew recipe offers a healthy and vibrant take on this classic dish.

With step-by-step instructions and a treasure trove of culinary tips, this article ensures that home cooks of all skill levels can recreate these delectable Dijon chicken stew recipes in their own kitchens. So, gather your ingredients, prepare your taste buds, and embark on a culinary voyage that will leave you craving for more.

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 high-quality ingredients: Using fresh, flavorful ingredients will make a big difference in the final dish. Look for plump, juicy chicken breasts, tender potatoes, and fresh kale.
Brown the chicken before stewing: Browning the chicken adds flavor and color to the stew. Be sure to brown the chicken in a single layer so that it cooks evenly.
Use a flavorful broth: The broth is the base of the stew, so it's important to use a flavorful one. Chicken broth or vegetable broth are both good options.
Add vegetables to the stew: Vegetables add flavor, texture, and nutrients to the stew. Potatoes, carrots, celery, and onions are all good choices.
Season the stew well: Be sure to season the stew well with salt, pepper, and other spices. Taste the stew as it cooks and adjust the seasonings as needed.
Simmer the stew for at least 30 minutes: Simmering the stew for at least 30 minutes allows the flavors to meld and the chicken to become tender.
Serve the stew with a side of bread or rice: A side of bread or rice is a great way to soak up the delicious stew.

Conclusion:

This hearty and flavorful stew is a perfect comfort food for a cold winter day. The chicken is tender and juicy, the potatoes are creamy and soft, and the kale adds a touch of bitterness that balances out the richness of the stew. With its simple ingredients and easy-to-follow instructions, this stew is a great recipe for busy weeknights.