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10.25.2012

Dijon Chicken Stew with Potatoes and Kale

So, how's everyone's week goiiiiing?


Pause.  Can we talk for a second about the way young people on Facebook add multiple letters to words to mimic the sing-song way that they'd say them?  Does anyone feel like those letters are added in all the wrong places?!?  Like, I'm actually asking you how your week is go-iiiiing.  Not goingggggg.  Who would say it like that?  Why the extra g's and not extra i's?  Can anyone fill me in here?

That was jerky.  Sorry.

It's Thursday!  One day 'til Friday and time to take stock of what's been good, what's been not-so-good, and what's been crappy enough to warrant a wine and pre-Halloween candy binge.  Not that any of us healthy people do that.  Often.

I don't mean to brag (sorry, that's about as bad as "no offense") but mine's been capital-G good and I'll tell you why:

1) We (finally) got around to booking a post-Christmas/NYE trip to LA and San Diego!  Give me your recommendations, people.  I wanna do it up.

2) We got a nice little refund from our mortgage company in the mail the other day.  Something about escrow and school taxes and blah blah blah eyes-glaze-over.  Anyone remember Pay Day?  Unexpected windfall! 

3) All of the new recipes I tried this week have made the cut.  Spiced pork tenderloin with baked apples? Check.  Red-lentil pumpkin soup with spicy sausage?  Check check.  Almost-meatless Sloppy Joes? Cha-HECK YEAH.  And we'll call tonight's little gem a healthy success as well.  I bammed it home this week.

4) The cool people at Cooking Light Magazine keep sending me awesome and totally unexpected gifts!  Do you know how fun it is to pick up a package on your front porch and genuinely not have a clue where it came from?  It's not getting old, I'll tell you that much.  This month they sent me a hardcover recipe compilation that I'm crushing on hard.  I've ear-marked about 25 recipes.  Brace yourselves.

So, to keep this glorious week humming along, tonight's dinner is a hearty and belly-warming bowl of chicken stew straight from my new cookbook.  This recipe is rich in flavor and texture, made with white wine, Dijon mustard, sweet potatoes and leafy kale.  Do you know how good kale is for your bod?  Get knowing.

Ladle yourself a bowl and you won't feel bad about pairing it with 2 glasses of wine and the last of the alfajores given to you as a gift from your Argentinian co-worker.  Google Image it.  OMG I die.

Dijon Chicken Stew
with
Potatoes and Kale
Adapted from MyRecipes.com and The New Way to Cook Light
Yields 4-6 servings
Ingredients:
4 tsp extra virgin olive oil, divided
2 c sliced leek
4 garlic cloves, minced
1/4 c flour
1 lb skinless, boneless chicken breast, cut into bite-size pieces
Salt/pepper
1 c dry white wine
3 c fat-free, low-sodium chicken broth, divided
1 tbs flour
1 1/2 c water
2 tbs Dijon mustard
2 c sweet potato, cubed (1 large)
8 c loosely packed kale
Crushed red pepper to taste

Preparation:
Heat a Dutch oven or large soup pot over medium-high heat, and add 1 tsp of the oil.  Add the leek and saute for 6 minutes, or until tender and golden brown, stirring frequently.  Add the garlic and saute 1 more minute.  Spoon the leek mixture into a large bowl, and set aside.

Place 1/4 c flour in a shallow bowl or ziplock bag.  Dredge the chicken in the flour, shaking off the excess.  Heat the remaining oil in the pan and add half the chicken minxture.  Sprinkle with salt/pepper and cook fo 6 minutes, browning on all sides.  Add the browned chicken to the leek mixture, and repeat with the remaining chicken.

Add the wine to the pan, scraping to loosen browned bits as it sizzles.  In a separate small bowl, combine 1 c of the broth with 1 tbs of flour, stirring with a whisk until smooth.  Add the broth mixture, the remaining 2 c of broth, 1 1/2 c water, and mustard to the wine in the pan.  Bring to a boil.  Stir in the chicken, cover, reduce heat, and simmer for 30 minutes.

Stir in the potato, cover, and simmer an additional 30 minutes or until the potato is tender.  Stir in the kale, cover, and simmer a final 10  minutes.  Garnish with crushed red pepper as desired.

4 comments:

kat levitt said...

This looks awesome! I need to make it ASAP! Great photography too!
I am now following you via email! I look forward to reading more from you!
xx
Kat
www.agirlandherfood.com

Joanne said...

The CL people send me fun stuff also! I love getting a package that has a cookbook in it...especially when I didn't even know it was coming!

Stephanie Craghead said...

I don't like sweet potatoes but this recipe looks amazing. I will try it soon. Thanks for sharing!

Stephanie Craghead said...

Just to clarify.... it probably seems strange that I'm looking at your post now, given you posted it 2 years ago! I was checking out my friend Betsy's blog and there was a link to a mention on Cooking Light found here: http://simmerandboil.cookinglight.com/2012/11/05/blogger-highlights-sweet-potato-edition/

I found your recipe on the same page as Betsy's -- it was a recipe collection on sweet potatoes! Cheers :-)

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