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Dijon Chicken Stew with Potatoes and Kale

See full recipe on: My Recipes



Ingredients

4 teaspoons olive oil, divided
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale (about 5 ounces)
Crushed red pepper (optional)

Nutrition 6 servings

Per Serving % Daily Value
Calories 450
Fat 21g 32%
Carbs 31g 10%
Protein 26g 53%
Fiber 3g 14%
Cholesterol 101mg 33%
Sodium 347mg 14%
     
Fat
Carbs
Protein

Preparation






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