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dijon chicken stew with potatoes kale


this recipe is from cooking light magazine, recommended by my mother in law.


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  1. Heat 1 tsp oil in dutch oven over medium-high heat
  2. Add leek
  3. Saute 6 minutes or until tender and golden brown
  4. Add garlic
  5. Saute 1 minute
  6. Spoon leek mixture into a bowl
  7. Place 1 / 3 cup flour in a shallow bowl & dredge chicken
  8. Shaking off excess
  9. Heat remaining 1 tablespoon oil in pan over medium-high heat
  10. Add 1 / 2 chicken
  11. Sprinkle with 1 / 8 tsp salt & 1 / 8 tsp pepper
  12. Cook 6 minutes browning on all sides
  13. Add browned chicken to leek mixture
  14. Repeat with remaining chicken
  15. Add wine to pan
  16. Scraping pan to loosen browned bits
  17. Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth
  18. Add broth mixture
  19. Remaining broth
  20. Water and mustard to pan
  21. Bring to boil
  22. Stir in chicken mixture
  23. Remaining salt & pepper
  24. Cover
  25. Reduce heat and simmer for 30 minutes
  26. Stir in potatoes
  27. Cover & simmer 30 minutes
  28. Stir in kale
  29. Cover and simmer 10 minutes
  30. Garnish with red peppers and serve with bread
  31. I
  32. E
  33. Roll
  34. Toast
  35. Etc

Step 24

Total Time in Minute 115

Ingredients Count 15

cooking dijon chicken stew with potatoes   kale

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Olive oil


Garlic cloves

All-purpose flour

Chicken thighs

Boneless skinless chicken breast


Fresh ground black pepper

Dry white wine

Chicken broth


Dijon mustard

White potatoes


Crushed red pepper flakes

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