Dijon Chicken Stew

November/December 2010

Your rating: None Average: 3.6 (119 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

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!

Excellent combination of flavors
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,.

Easy. Delicious.

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.

A Bit French in Style?

I added a pinch of ground red pepper.

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.

Chicken, Vegetables, Ease of Cooking

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