I'm always torn between wanting a lot of pretty snow with a day off from work and having to battle dog walks with two stubborn pugs. Well for now I'm happy to have spent an extra day with my lazy girls lazing on the couch, catching up on household chores, and making this yummy Dijon chicken stew! A cold, snowy day always calls for a hot and hearty dish for dinner to eat as you watch the snow blowing by your window.
Servings: 6 servings (for me this is 2-3 meals)
2 cups sweet onions (or leeks), sliced
4 garlic cloves, minced
12-16 oz chicken, cut into bite-sized pieces
5 ounces chopped kale, swiss chard or collard greens (stems removed)
10 oz baby bella mushrooms, sliced
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup dry white wine
4 cups chicken broth, divided
1/3 cup and 1 tablespoon flour, divided
3 tablespoons Dijon mustard
2 medium/large potatoes, peeled and cubed
1 teaspoon thyme
1/2 teaspoon crushed red pepper (optional)
Olive oil or cooking spray
Extra salt, pepper, and crushed red pepper to taste
- Pour 1 tsp of olive oil in a Dutch oven or use a cooking spray/oil diffuser and heat over medium-high heat.
- Add 2 cups chopped sweet onions and 10 oz sliced mushrooms and cook for 6 minutes, stirring frequently.
- Add 4 minced garlic cloves and cook for 1 minute, stirring frequently. Spoon the mixture into a large bowl and set aside.
- Place 1/3 cup flour, 1/4 tsp salt, and 1/4 tsp black pepper into a shallow bowl. Dunk the 12-16 oz chopped chicken pieces (I used chicken breasts, but you can use dark meat if that's your preference) in the flour and shake off any excess.
- Heat another tsp of olive oil in the Dutch oven over medium-high heat. Cook chicken for about 6 minutes, browning it on all sides. To help the browning, it's best to cook this in two batches. Set aside the cooked chicken with the onions and mushrooms.
- Add 1 cup white wine to the Dutch oven and scrape up the browned bits. Continue until the wine has reduced by about half.
- In a small bowl, whisk together 1 cup chicken broth with 1 tablespoon flour until smooth. Add this to the Dutch oven, along with 3 cups of chicken broth, and 3 tablespoons Dijon mustard. Bring to a boil.
- Add back in the chicken, mushrooms, and onions, and add 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp crushed red pepper, and 1 tsp thyme. Stir everything together and then cover, reduce heat, and simmer for 30 minutes.
- Add 2 chopped potatoes and 5 oz kale. Cover and cook for an additional 30 minutes.
- Season to taste your bowl with additional salt, pepper, and crushed red pepper (I like mine spicy!).
Ok enough with all the words. Now the pictures!
My messy stew. I kinda ruined my Dutch oven with this recipe as I wasn't paying close attention to the onions at first and then I compounded that with the browning of the chicken. That's ok, I'm letting it soak now in some hot water and baking soda.
As you can tell I like to add lots of black pepper and crushed red pepper to my bowls! My brother-in-law thinks me and my sisters have completely warped our taste buds because we're all heavy pepper users.