Dijon Chicken Stew

Rating: 3.78 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2010

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Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Low Carbohydrate
Dairy-Free
Gluten-Free
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

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

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  • 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

Serving Size: about 1 1/4 cups
Per Serving:
262 calories; protein 26.6g 53% DV; carbohydrates 13.9g 5% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 1.8g; fat 6.4g 10% DV; saturated fat 1.3g 7% DV; cholesterol 62.7mg 21% DV; vitamin a iu 2468.9IU 49% DV; vitamin c 11.5mg 19% DV; folate 157.1mcg 39% DV; calcium 94.7mg 10% DV; iron 2.3mg 13% DV; magnesium 51mg 18% DV; potassium 743.3mg 21% DV; sodium 486.7mg 20% DV; thiamin 0.2mg 17% DV.
Exchanges:

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

Reviews (18)

Read More Reviews
18 Ratings
  • 5 star values: 5
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/09/2014
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! Pros: Excellent combination of flavors Read More
EatingWell User
Rating: 5 stars
10/08/2014
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. Pros: Easy. Delicious. Read More
EatingWell User
Rating: 5 stars
09/22/2013
Kale makes a wonderful substitute for escarole in this recipe. The flavor is unique but personally my fiance 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. Read More
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jmh
Rating: 2 stars
04/13/2013
A Bit French in Style? I added a pinch of ground red pepper. Read More
EatingWell User
Rating: 1 stars
04/02/2013
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. Pros: Chicken Vegetables Ease of Cooking Cons: The wine-chicken broth Read More
EatingWell User
Rating: 4 stars
10/26/2012
Very good. Has a different taste from most stews. Very tasty easy and it doesn't make a lot. Perfect for me and my husband. I also like the fact it is low in calories. This one is a keeper. Pros: Very easy and quick recipe. Cons: Didn't like the unexpected flame shooting out of the pan when I removed the lid Read More
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Silver Doe
Rating: 3 stars
04/28/2012
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 Read More
EatingWell User
Rating: 5 stars
01/17/2012
SO GOOD! this was so delicious! made with couscous as well. Read More
EatingWell User
Rating: 5 stars
01/10/2012
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 Read More
EatingWell User
Rating: 4 stars
10/29/2011
This was as easy & tasty as it looks. This is a keeper for me. Read More
ajreed@verizon.net
Rating: 4 stars
10/29/2011
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. Read More
EatingWell User
Rating: 4 stars
10/29/2011
I usually like Eating Well's recipes but this one was just awful! I'm not a picky eater very adventurous in fact but neither my partner nor I could eat this. The end result was much too bitter and sour at the same time and we followed the directions to the letter. We don't want to waste the food but we sure can't eat it! What now? -Christi Read More
EatingWell User
Rating: 4 stars
10/29/2011
This was amazingly good! My husband who usually can pick out the ingredients when he tastes couldn't quite make out what was in this. He said that he never would have guessed dijon mustard. The escarole was fun to work with and the chicken breasts (I will say that they came from our local gourmet/health food store) turned out tender and full of flavor from all of the different components that went into the broth. I will make this again. On top of being a healthful and flavorful meal it is also very pretty! We served this with crusty rolls and Trader Joe's rosemary oil asiago cheese. A great meal!! Read More
EatingWell User
Rating: 4 stars
10/29/2011
What can I substitute for the white wine? Is a non-alcoholic cooking wine okay??? Read More
EatingWell User
Rating: 4 stars
10/29/2011
My grocery store did not have escarole so I made it with baby spinach instead. It was so good that I had to stop myself from going back for seconds. The favors intermingled perfectly. I paired it with a whole wheat roll and it was incredibly filling. I will be making this again for sure. Read More
EatingWell User
Rating: 4 stars
10/29/2011
This was simple enought for everyday and elegant enough for company - assuming your guests like a green such as escarole. Read More
EatingWell User
Rating: 4 stars
10/29/2011
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 satisfying meal! Good taste and even the picky eater ate it. Read More
normalee4@aol.com
Rating: 1 stars
10/29/2011
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 Read More
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