There is nothing as soothing as a delicious chicken stew on a cold winters day…And the addition of kale makes this recipe nutritious and delicious!
- 4 tsp. olive oil (divided use)
- 2 cups sliced leeks
- 4 garlic cloves, minced
- 1 poblano pepper, seeded, diced (optional)
- 1/3 cup all-purpose flour
- 1 lb. skinless, boneless chicken thighs, cut into bite-sized pieces
- ½ lb. skinless, boneless chicken breast, cut into bite-sized pieces
- ½ tsp. salt (divided use)
- ½ tsp. freshly ground black pepper (divided use)
- 1 cup dry white wine (an additional cup of stock can be substituted)
- 3 cups fat-free, less-sodium chicken broth (divided use)
- 1 Tbsp. all-purpose flour
- 1½ cups water
- 2 Tbsp. Dijon mustard
- 2 cups (½-inch) cubed peeled white potato or sweet potato (about 1 lb.)
- 8 cups loosely packed torn kale (about 5 oz.)
- crushed red pepper (optional)
Makes 6 servings.
- Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and saute 6 minutes or until tender and golden brown. Add garlic and poblano (if using); saute 1 minute. Spoon leek mixture into a large bowl.
- Place 1/3 cup flour in a shallow bowl or pie plate. Dredge the chicken in the flour, shaking off excess. Heat remaining 1 tablespoon oil in a pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon each of salt and black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon each of salt and black pepper.
- Add wine (or stock) to pan, scraping the pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining ¼ teaspoon each of salt and black pepper. Cover, reduce heat, and simmer 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.
Source: Adapted from Cooking Light, by Jennifer Schmal. She says she adjusts the ingredients in this stew according to what she has available in her refrigerator, like adding the poblano pepper and substituting sweet potato for white.