Rating: 3 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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.

Source: EatingWell Magazine, November/December 2010




Ingredient Checklist


Instructions Checklist
  • Whisk water, mustard and cornstarch in a small bowl; set aside.

  • 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.

  • 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 Facts

about 1 1/4 cups
262 calories; protein 26.6g; carbohydrates 13.9g; dietary fiber 3.5g; sugars 1.8g; fat 6.4g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 2468.9IU; vitamin c 11.5mg; folate 157.1mcg; calcium 94.7mg; iron 2.3mg; magnesium 51mg; potassium 743.3mg; sodium 486.7mg; thiamin 0.2mg.

1 1/2 vegetable, 3 lean meat, 1 fat