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Dijon Chicken Stew

November/December 2010

Your rating: None Average: 3.7 (65 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.



READER'S COMMENT:
"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 Recipe

16 Reviews for Dijon Chicken Stew

10/31/2010

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.

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