Sunday, November 22, 2009

Dijon Chicken Stew with Kale

Chicken Mustard Stew with KaleThis recipe was from an old Cooking Light and it thrilled me for a couple reasons. First, it is probably the best-tasting chicken stew I've ever had and second it had kale in it.

I'd never cooked or eaten kale before (shocking I know) but greens have never been my thing. I'll eat spinach if it's pureed in ravioli or chopped very finely as an ingredient. But straight up wilted leaves? Never.

But I was in the mood for something new and being well aware of how healthy kale is for you I decided to give it a whirl and I was pleased by the results.

It got a round of thumbs up and I made an extra large pot to last for several meals. LOVED it.

6 teaspoons olive oil, divided
2 sliced leeks, green parts only
1 1/2 tablespoons garlic cloves, minced
1/2 cup all-purpose flour, divided
2 pounds cubed chicken
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 cups fat-free, less-sodium chicken broth, divided
4 tablespoons white wine vinegar
2 cups water
3 tablespoons Dijon mustard
3 cups (1/2-inch) cubed peeled white potato
6 cups loosely packed torn kale

Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Add leek and sauté 6 minutes or until tender and golden. Add garlic and sauté 1 minute. Set aside.

Place 1/3 cup flour in a bowl with 1/4 teaspoon salt and 1/2 teaspoon pepper. Roll chicken in flour, scooping it out of the excess. Heat remaining 2 tablespoons oil over high heat. Add half of chicken cubes. Cook 5 minutes, browning on all sides. Then brown remaining chicken and add to leek mixture.

Add 1 cup of broth and vinegar to pan, scraping bottom to loosen browned bits. Transfer to a stock pot. Combine 1 cup broth and remaining flour, stirring with a whisk until smooth. Add to stock pot with remaining broth, water and mustard to pan. Stir in chicken mixture and potato, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Bring to a boil. Cover, reduce heat and simmer 30 minutes more or until potato is tender. Stir in kale; cover and simmer 10 minutes.

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12 comments:

Robin said...

I cook a lot with kale - this sounds delicious. I think I'll make it this week.

PS If you add kale or other greens to soups you plan to puree you won't even notice it, just a few green flecks here and there and lots of extra nutrients ;).

Lori said...

I'm not a huge fan of dijon, but the kale alone makes me want to try this.

I have had vegan dehydrated kale that was amazing. It tasted like cheetos and if I can ever perfect the recipe, I'll send it along!

Stephanie said...

I have a bag of Kale in the fridge and I think I just might try this chicken stew recipe.

M said...

Where was this recipe when I had more kale from the coop than I knew what to do with?!? Have to file it away for next summer!

Stephanie Frieze said...

Glad to get another recipe for kale. I never used to eat it because my mother hates it. Like you, I'm not a big cooked green fan, but we get fresh organic fruit and vegetables delivered from a farm and the kale showed up one week so I got creative. I replaced spinach in a Persian dish and it worked great.

lifemoreabundant said...

yay! non-dairy! I'm making this but with leftover turkey, next week!

JoeinVegas said...

Didn't realize this was a cooking blog, but it does look good.

Randy, Ally, and Wes said...

Hmm, this looks really good. I love soup in the winter. I will have to find some good protein to substitute for the chicken, because I want to try this! Thanks for sharing.

Midlife Mom said...

Nothing like a good soup or stew this time of year! That sure looks good!!

When our son was in high school he had three pet iguanas and they ate a lot of kale! Just thought you would get a kick out of that. :o)

dining furniture said...

I am not really a fan of Dijon but I guess it is worth a try since I have been using kale for a long time.

Shannon said...

This looks good! I've had a lot of success with Cooking Light recipes over the years. Their sweet potato casserole with a pecan streusel topping is a staple at our Thanksgiving table.

Jeannie said...

Looks like a hearty, enjoyable soup. Can't wait to make it! I think kale does best in soups, although, simply sauteed with olive oil, garlic, and onion, the taste is delicious and (as we know) nutritious.