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!
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.
18 Reviews for Dijon Chicken Stew
This is a foodie's dish. The combo of flavors with escarole were fantastic. I will definitely make again,.
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.
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.