Dijon Chicken Stew

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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.

Dijon Chicken Stew
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 1/4 cup water

  • 2 tablespoons Dijon mustard

  • 1 tablespoon cornstarch

  • 1 tablespoon extra-virgin olive oil

  • 1 cup sliced shallots

  • 1/4 cup chopped garlic

  • 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried

  • 1 cup dry white wine

  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces

  • 8 cups chopped escarole, (1 medium head)

  • 1 14-ounce can reduced-sodium chicken broth

  • 1/8 teaspoon salt

  • 1/8 teaspoon freshly ground pepper

Directions
  1. 4 servings, about 1 1/4 cups each

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

  3. 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.

  4. 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.


Nutritional Facts

Servings
4
Per serving
Calories
262
Carbohydrates
14g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
27g
Cholesterol
63mg
Dietary Fiber
3g
Potassium
743mg
Sodium
487mg
Added Sugars
0g
Exchanges
1 1/2 vegetable
3 lean meat
1 fat
Carbohydrate Servings
1
Vitamin A (49% daily value)
Folate (39% dv)
Potassium (21% dv)
Vitamin C (18% dv).

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