Dijon Chicken Stew

November/December 2010

Your rating: None Average: 3.6 (103 votes)

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.

"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...
Dijon Chicken Stew

18 Reviews for Dijon Chicken Stew


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?


Comments (2)


Anonymous wrote 51 weeks 3 days ago

Expand your palette! It's

Expand your palette! It's delicious!

normalee4 wrote 4 years 2 weeks ago

We agree 100%! To us, the ingredients did not meld together at all! Horrible!


This was as easy & tasty as it looks. This is a keeper for me.


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.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner