Kale makes a wonderful substitute for escarole in this recipe. The flavor is unique, but personally my fiancé 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.
Dijon Chicken Stew
From EatingWell: 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.
16 Reviews for Dijon Chicken Stew
I added a pinch of ground red pepper.
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.
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.
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.