This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with boneless, skinless chicken thighs or pork tenderloin, if you prefer. It doubles easily in the same pot. Serve with rustic whole-grain bread.
4 servings, about 1 1/4 cups each
Active Time: 35 minutes |
Total Time: 35 minutes
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon cornstarch
1 tablespoon extra-virgin olive oil
1 cup sliced shallots
1/4 cup chopped garlic
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 cup dry white wine
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
8 cups chopped escarole (1 medium head)
1 14-ounce can reduced-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Whisk water, mustard and cornstarch in a small bowl; set aside.
Heat oil in a Dutch oven over medium heat. Add shallots, garlic and rosemary; cook, stirring, for 1 minute. Add wine, cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
Add chicken, escarole and broth. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the pot. Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.
Per serving :
6 g Fat;
1 g Sat;
4 g Mono;
63 mg Cholesterol;
14 g Carbohydrates;
27 g Protein;
3 g Fiber;
487 mg Sodium;
743 mg Potassium