A foodie's recipe The escarole was delicious in this. I served over long-grain brown rice. Excellent for people who can appreciate the subtleties of flavors working together! Pros: Excellent combination of flavors
Kale makes a wonderful substitute for escarole in this recipe. The flavor is unique but personally my fiance and I love it! I served it with homemade French bread for another couple one night and they liked it as well. If you enjoy trying new flavors this recipe is for you.
The Broth is disgusting I made this stew tonight for dinner and almost tossed the entire dish out. The broth has a horrible taste. I hate wasting food but it was honestly so bad neither my husband or I wanted to eat it. I ended up pouring out the broth adding a little garlic and mustard to the remainder and eating it that way. We drank the remainder of the wine with dinner so that wasn't the problem. I think it was just the combination of all of the flavours. I will definitely not be making this dish again. Pros: Chicken Vegetables Ease of Cooking Cons: The wine-chicken broth
Very good. Has a different taste from most stews. Very tasty easy and it doesn't make a lot. Perfect for me and my husband. I also like the fact it is low in calories. This one is a keeper. Pros: Very easy and quick recipe. Cons: Didn't like the unexpected flame shooting out of the pan when I removed the lid
Weird but good I had leftover dijon and white wine from another recipe so I gave this a try. I substituted baby spinach in place of the elusive escarole. Baby spinach is also a time saver since it doesn't have to be chopped. The only other change I made was to add an additional teaspoon or so of dijon. Shallots garlic and rosemary smell wonderful together. The stew is...unusual. Visually it kind of resembles Italian wedding soup...that someone threw up. I had hoped the corn starch would thicken more than it did but that's just because I prefer thick stews. Overall this meal works. If you like strong tangy flavors this is tasty. It needs more salt though. Pros: Comes together quickly Cons: Escarole is hard to find shallots can be expensive
A huge success This is a great recipe to work with if you don't have the exact ingredients. I too didn't use escarole. Instead of that I used potatoes carrots kale & artichoke hearts. The organic previously frozen chicken breasts were tender- I wouldn't use thighs. Even my somewhat picky husband and son liked it. I'll definetely make it again. Pros: Delicious Cons: None
Made this with chicken thighs 4 cups of mustard greens 4 cups of baby spinach because I couldn't find escarole anywhere. Using thighs will raise the calorie and fat count considerably but it was quite delicious.
I usually like Eating Well's recipes but this one was just awful! I'm not a picky eater very adventurous in fact but neither my partner nor I could eat this. The end result was much too bitter and sour at the same time and we followed the directions to the letter. We don't want to waste the food but we sure can't eat it! What now? -Christi
This was amazingly good! My husband who usually can pick out the ingredients when he tastes couldn't quite make out what was in this. He said that he never would have guessed dijon mustard. The escarole was fun to work with and the chicken breasts (I will say that they came from our local gourmet/health food store) turned out tender and full of flavor from all of the different components that went into the broth. I will make this again. On top of being a healthful and flavorful meal it is also very pretty! We served this with crusty rolls and Trader Joe's rosemary oil asiago cheese. A great meal!!
My grocery store did not have escarole so I made it with baby spinach instead. It was so good that I had to stop myself from going back for seconds. The favors intermingled perfectly. I paired it with a whole wheat roll and it was incredibly filling. I will be making this again for sure.
I also used baby spinach because escarole wasn't available. Likewise...I only had thighs on hand. Added more chicken stock cooked thighs for a bit removed and added arborio rice. Returned the chicken to the pot. It was a very satisfying meal! Good taste and even the picky eater ate it.
Too many flavors I followed the recipe to a "T" as well. I am an excellent cook. But first the concept of "stewing" breast meat chicken and escarole will dry out the meat and the escarole will just get bitter. Plus there was way too much wine mustard rosemary etc. and these flavors just all opposed each other in a negative way. I would consider modifying the recipe (like 1/4 cup of wine half as much mustard) but I still have an issue with cooking white meat chicken in a "stew" broth. Thigh meat would be better for sure and not cut in chunks but torn apart to be more tender and flavorful. This really should be made quickly when it comes to the chicken and escarole so the name "stew" really is wrong for this recipe. Very bitter and nasty tasting. Pros: great concept but Cons: stew inplies long cooking time this just can't work