Dijon Chicken Stew

Dijon Chicken Stew

18 Reviews
From: EatingWell Magazine November/December 2010

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  1. Whisk water, mustard and cornstarch in a small bowl; set aside.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: about 1 1/4 cups
  • Per serving: 262 calories; 6 g fat(1 g sat); 4 g fiber; 14 g carbohydrates; 27 g protein; 157 mcg folate; 63 mg cholesterol; 2 g sugars; 0 g added sugars; 2469 IU vitamin A; 11 mg vitamin C; 95 mg calcium; 2 mg iron; 487 mg sodium; 743 mg potassium
  • Nutrition Bonus: Vitamin A (49% daily value), Folate (39% dv), Potassium (21% dv), Vitamin C (18% dv).
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 3 lean meat, 1 fat

Reviews 18

October 08, 2014
profile image
By: EatingWell User
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
October 08, 2014
profile image
By: EatingWell User
Awesome combo of flavors for a foodie This is a foodie's dish. The combo of flavors with escarole were fantastic. I will definitely make again,. Pros: Easy. Delicious.
September 22, 2013
profile image
By: EatingWell User
Kale makes a wonderful substitute for escarole in this recipe. The flavor is unique, but personally my fianc+¬ 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.
April 13, 2013
profile image
By: jmh
A Bit French in Style? I added a pinch of ground red pepper.
April 02, 2013
profile image
By: EatingWell User
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
October 26, 2012
profile image
By: EatingWell User
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
April 28, 2012
profile image
By: silver doe
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
January 17, 2012
profile image
By: EatingWell User
SO GOOD! this was so delicious! made with couscous as well.
January 10, 2012
profile image
By: EatingWell User
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