Healthy Dijon Chicken Stew

This hearty meal in a bowl features tender pieces of dark and white meat chicken simmered with potatoes, leek, and kale.

The Dijon mustard adds just the right amount of tanginess to the robust stew.



  • 1/4 cup water
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cornstarch
    1 tablespoon extra-virgin olive oil
  • 1 cup sliced shallots
  • 1/4 cup chopped garlic
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1 cup dry white wine
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 8 cups chopped escarole (1 medium head)
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  • Whisk water, mustard and cornstarch in a small bowl; set aside.
  • Heat oil in a Dutch oven over medium heat. Add shallots, garlic and rosemary; cook, stirring, for 1 minute. Add wine, cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
  • Add chicken, escarole and broth. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the pot.
  • Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.


  • Per serving:
  • 262 calories
  • 6 g fat
  • 1 g sat
  • 14 g carbohydrates
  • 0 g added sugars
  • 27 g protein
  • 3 g fiber

You May Like:  Red Pepper and Eggplant Dip