Dijon Chicken stew with potatoes and kale

This comes from a Cooking Light Magazine.  Super yummy, and the dijon is a nice change of pace.

 

Dijon Chicken Stew with Potatoes and Kale

 4 tsp olive oil, divided

2 cups sliced leek (or onion)

4 cloves garlic, minced

1/3 cup flour

1 lb skinless, boneless chiken thighs, cut into bite-size pieces

1/2 tsp salt, divided

1/2 tsp freshly ground black pepper, divided

4 cups (1 quart) chicken broth, divided

1 Tbsp flour

1 1/2 cups water

2 Tbsp Dijon mustard

2 cups potato, peeled and cubed (1/2")

8 cups loosely packed torn kale

crushed red pepper, optional

Heat 1 tsp olive oil in a Dutch oven over medium-high heat. Add leek/onion to pan and saute until transluscent. Add garlic and saute 1 minute more. Spoon the mixture into a large bowl.

Place 1/3 cup flour, 1/8 tsp salt, and 1/8 tsp pepper in a shallow bowl. Dredge chicken in flour mixture, shaking off excess. Heat remaining 1 Tbsp olive oil in pan over medium high heat. Add chicken and cook in batches until all is cooked.

Add 1 cup broth to the pan, scraping the bottom to loosen browned bits. In a separate bowl, combine 1 cup broth and 1 Tbsp flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, 1 1/2 cups water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Cover, reduce heat, and simmer for 30 minutes.

Stir in potato. cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.

Yield: 6 servings (1 1/2 cup serving size)