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
- 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
Nutrients per about 1 1/4 cups (recipe makes 4 servings, about 1 1/4 cups each)
Calories | 262 |
---|---|
Total Fat | 6g |
Saturated Fat | 1g |
Monounsaturated Fat | 4g |
Cholesterol | 63mg |
Sodium | 487mg |
Carbohydrates | 14g |
Dietary Fiber | 3g |
Total Sugars | 2g |
Added Sugars | 0g |
Protein | 27g |
Potassium | 743mg |
Carbohydrate Servings1
Diabetic Exchanges1 1/2 vegetable, 3 lean meat, 1 fat
© Dotdash Meredith. All rights reserved. Used with permission.