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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

Makes: 4 servings, about 1 1/4 cups each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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

Per serving: 262 calories; 6 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 27 g protein; 3 g fiber; 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



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