Dijon Chicken Stew

From EatingWell

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.

Ingredients

Makes 4 Servings

  • ¼cup water
  • 2tablespoons Dijon mustard
  • 1tablespoon cornstarch
  • 1tablespoon extra-virgin olive oil
  • 1cup sliced shallots
  • ¼cup chopped garlic
  • 1tablespoon chopped fresh rosemary or 1 teaspoon dried
  • 1cup dry white wine
  • 1pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 8cups chopped escarole (1 medium head)
  • 114-ounce can reduced-sodium chicken broth
  • ⅛teaspoon salt
  • ⅛teaspoon freshly ground pepper

Preparation

Active Time 35m

Total Time 35m

  1. Whisk water, mustard and cornstarch in a small bowl; set aside.
  2. 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.
  3. 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

Nutrients per about 1 1/4 cups (recipe makes 4 servings, about 1 1/4 cups each)

Calories262
Total Fat6g
Saturated Fat1g
Monounsaturated Fat4g
Cholesterol63mg
Sodium487mg
Carbohydrates14g
Dietary Fiber3g
Total Sugars2g
Added Sugars0g
Protein27g
Potassium743mg

Carbohydrate Servings1

Diabetic Exchanges1 1/2 vegetable, 3 lean meat, 1 fat

© Dotdash Meredith. All rights reserved. Used with permission.

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