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.

Dijon-Chicken-Stew

INGREDIENTS

  • 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

PREPARATION

  • 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.

NUTRITION

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

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