This is a recipe originally from Cooking Light that I tore out of the magazine a few years ago and hadn’t tried.
I do this a lot. I have quite a few recipes I’ve never tried but that I think I may make for some reason or another. I remember tearing this out because I can grow kale through most of the winter here and thought it would be good.
Only I’ve never gotten the kale planted for a fall garden. *sigh*
But this year I finally did (who-hoo!), and I have a nice row of kale.
We aren’t going to mention the garlic that hasn’t been planted, though.
Let’s just dwell on the lovely row of kale.
Anyway, there were a couple of reviews of this stew recipe, and a number of people said they found it “bland.” Oh dear.
Well, it looked good, I had all the ingredients, and I’ve finally got the kale, darn it. I didn’t let them sway my decision.
Good thing. This stew is delicious! Everyone in my house loved it, including the picky daughter!
I had worried about the mustard in it – I’ve never had any soup/stew with mustard as an ingredient – but it was very good and added a nice different flavor- so much that we all practically licked our bowls clean.
Dijon Chicken Stew With Potatoes and Kale
- 2 Tb. olive oil
- 1/3 c. flour + 1 Tb.
- 1 Tb. Basic Spice Rub
- 1-1/4 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 c. white wine
- 3 c. homemade chicken broth (or canned)
- 1-1/2 c. water
- 2 Tb. Dijon mustard
- 1/2-1 tsp. salt (larger amount if homemade broth is used)
- 1/2 tsp. pepper
- 1/2 tsp. thyme
- 2 cups cut potatoes
- 5 cups chopped kale
- red pepper flakes for garnish, if desired
- Combine flour and spice rub in a shallow dish. Coat the chicken in the flour, shaking excess.
- Heat 1 Tb. olive oil in a large soup pot or Dutch oven over medium-high heat and cook chicken pieces 5-7 minutes, stirring to brown evenly. Set aside.
- Add the other tablespoon of oil to the pan and add the onions, cooking for about 3-4 minutes before adding the garlic. Cook for 1 minute.
- Sprinkle the onion mixture with 1 Tb. flour (can use any leftover seasoned flour) and stir to coat. Add the wine and stir, scraping up all the brown bits on the bottom.
- Add the broth, water and mustard to the pot and bring the mixture to a boil. Add browned chicken, salt, pepper, and thyme; cover, reduce heat and simmer 20 minutes.
- Stir in potato, cover and cook another 20 minutes, or until potatoes are tender. Add the kale and cook another 10 minutes, covered.
- Serve sprinkled with red pepper flakes, if desired.
This was tasty and yet inexpensive- I just love when it’s soup season. Soup is often so easy and cheap.
We added a loaf of homemade artisan bread and a plate of baby carrots bringing the total for the meal to under $5.00. This fed four of us heartily that night and provided two lunches the next day.
It’s pretty cool how inexpensive good, healthy food can be sometimes, contrary to the articles I often read about how it’s so much cheaper to eat only processed foods!
This is linked to the $5 Dinner Challenge.