Fall Nesting {Day 12} - Dijon Chicken, Kale & Potato Stew

Is there anything better on a blustery evening, than a hot bowl of soup or stew, a glass of wine (or cider) and your family or friends? Soups are my 'go to' fall and winter dinner, and whenever the temperatures start dropping I start cooking. A couple days ago I had to pull out one of my favorite recipes for Dijon Chicken, Kale & Potato Stew... it's seriously delish, and my oldest even gobbled it up. (My younger son only gobbles yogurt and potato chips so I can't take it too personally)

First, allow me to introduce you to  kale.

Have you met before? Kale is crazy good in this recipe so don't get picky and leave him out because you're afraid of his weird ruffles. Kale has a beautiful soul.

Okay, now we can start. We won't need kale for a while so just let him hang out and spend a little time getting to know him while you work on the recipe, okay?

Saute onions and garlic in a big soup pot.

Then scoop that fragrant mess into a bowl and set aside. Cut up chicken (I use both thighs and breasts in this recipe) and dredge in flour. Don't look for a photo of that, because frankly I find dredging a disgusting and messy operation and can't bear to document it. Yuck.

Next, brown the chicken in the same pot.

When it's done, remove it from the pot too. Now it's time to deglaze the plan, so pour some dry white wine into the pot while it's on the burner and scrape up all the delicious cooked on bits.

Whisk some flour into a cup of chicken stock and pour it into the pot, followed by the rest of the stock and a little water.

Follow it up with a bit of mustard...

And finally, return the chicken and the onion/garlic mixture back to the pot, cover with the lid and let it simmer for 30 minutes.

While the stew is simmering, peel and dice a couple potatoes then wash the kale leaves and tear them into smallish pieces.

After 30 minutes is up, add the potatoes and the kale to the pot.

The kale will initially fill the pot, but a quick stir later and it will start wilting.

Simmer for another 30 minutes and it's done... enjoy it with some crusty bread, I promise you it is delicious!

Dijon Chicken, Kale & Potato Stew adapted from a Cooking Light recipe

1 c. diced onion
4 garlic cloves, minced
flour for dredging
1 lb skinless/boneless chicken thighs, cut into small pieces
1/2 lb skinless/boneless chicken breast, cut into small pieces
1 c. dry white wine
3 c. chicken broth
1 Tbs. all-purpose flour
1 1/2 c. water
2 Tbs. dijon mustard
2 c. white potato, peeled and cubed into small pieces
1 bunch kale, washed and torn

salt and pepper

Heat 1 tablespoon extra virgin olive oil in a large soup pot, add onion and saute for 5 minutes. Add garlic, saute for 1 minute more, and remove both to a bowl. Set aside.

Dredge chicken in flour, shaking off excess. Heat 1 tablespoon olive oil, add chicken and brown. Season with salt and pepper. Remove to a bowl and set aside.

Add the white wine to pan, scraping to loosen all the browned bits. Whisk 1 cup of the chicken broth with 1 tablespoon flour until smooth. Add broth/flour mixture followed by the remaining broth, water, and mustard to pot, then bring mixture to a boil. Add chicken and onions, cover pot, reduce heat and simmer for 30 minutes.

Stir in potato and torn kale. Cover and simmer 30 minutes more. Serve.

And don't forget, last year I shared a recipe for an ahhh-mazing and super easy Italian Sausage Soup (which you should really use turkey italian sausage for because it's healthier but all the spices hide the turkiness of it. I use it for spaghetti sauces too -- it's my secret weapon). You should check that recipe out too. Love it!

{Click here to see the other posts in my 31 Days of Fall Nesting series...}