Dijon Chicken Stew

A Bit French in Style? I added a pinch of ground red pepper.

Weird, but good I had leftover dijon and white wine from another recipe, so I gave this a try. I substituted baby spinach in place of the elusive escarole. Baby spinach is also a time saver since it doesn't have to be chopped. The only other change I made was to add an additional teaspoon or so of dijon. Shallots, garlic, and rosemary smell wonderful together. The stew is...unusual. Visually, it kind of resembles Italian wedding soup...that someone threw up. I had hoped the corn starch would thicken more than it did, but that's just because I prefer thick stews. Overall, this meal works. If you like strong, tangy flavors this is tasty. It needs more salt though. Pros: Comes together quickly Cons: Escarole is hard to find, shallots can be expensive

A huge success This is a great recipe to work with if you don't have the exact ingredients. I, too, didn't use escarole. Instead of that, I used potatoes, carrots, kale & artichoke hearts. The organic previously frozen chicken breasts were tender- I wouldn't use thighs. Even my somewhat picky husband and son liked it. I'll definetely make it again. Pros: Delicious Cons: None

Too many flavorsI followed the recipe to a "T" as well. I am an excellent cook. But, first, the concept of "stewing" breast meat chicken and escarole will dry out the meat, and the escarole will just get bitter. Plus, there was way too much wine, mustard, rosemary, etc. and these flavors just all opposed each other in a negative way. I would consider modifying the recipe (like, 1/4 cup of wine, half as much mustard) but I still have an issue with cooking white meat chicken in a "stew" broth. Thigh meat would be better for sure, and not cut in chunks, but torn apart to be more tender and flavorful. This really should be made quickly when it comes to the chicken and escarole, so the name "stew" really is wrong for this recipe. Very bitter and nasty tasting.Pros: great concept, butCons: stew inplies long cooking time, this just can't work

Too many flavors I followed the recipe to a "T" as well. I am an excellent cook. But, first, the concept of "stewing" breast meat chicken and escarole will dry out the meat, and the escarole will just get bitter. Plus, there was way too much wine, mustard, rosemary, etc. and these flavors just all opposed each other in a negative way. I would consider modifying the recipe (like, 1/4 cup of wine, half as much mustard) but I still have an issue with cooking white meat chicken in a "stew" broth. Thigh meat would be better for sure, and not cut in chunks, but torn apart to be more tender and flavorful. This really should be made quickly when it comes to the chicken and escarole, so the name "stew" really is wrong for this recipe. Very bitter and nasty tasting. Pros: great concept, but Cons: stew inplies long cooking time, this just can't work

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.

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.