Dijon Chicken Stew

1 teaspoon PLUS 1 tablespoon olive oil
2 cups sliced leeks
4 garlic cloves, minced
1/3 cup PLUS 1 tablespoon all-purpose flour
1 lb. boneless, skinless chicken thighs,
  cut into bite-sized pieces
½ lb. boneless, skinless chicken breast,
  cut into bite-sized pieces
½ teaspoon salt, divided
½ teaspoon freshly ground black pepper,
1 cup dry white wine
3 cups chicken broth, divided
1½ cups water
2 tablespoons Dijon mustard
2 cups ½-inch cubed, peeled white potato,
  about 1 pound
5-6 ounces fresh spinach or kale leaves, washed
Crushed red pepper, optional

Heat 1 teaspoon oil in a Dutch oven over medium-high heat.  Add leeks; sauté 6 minutes or until tender and golden brown.  Add garlic; sauté 1 minute.  Spoon leek mixture into a large bowl.

Place 1/3 cup flour in a shallow bowl or pie plate.  Dredge chicken in flour, shaking off excess.  Heat remaining 1 tablespoon oil in pan over medium-high heat.  Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.  Cook 6 minutes, browning on all sides.  Add browned chicken to leek mixture.  Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt and 1/8 teaspoon black pepper.

Add wine to pan, scraping pan to loosen browned bits.  Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth.  Add broth mixture, remaining 2 cups broth, water and mustard to pan; bring to a boil.  Stir in chicken and leeks, remaining ¼ teaspoon salt and remaining ¼ teaspoon black pepper.  Cover and simmer 30 minutes.

Stir in potato.  Cover and simmer for another 30 minutes or until potato is tender.  Stir in spinach; cover and simmer 10 minutes.  Garnish with crushed red pepper if desired.

Makes six 1½-cup servings.

Originally published in the Richmond Times-Dispatch as Dijon Chicken Stew with Potatoes and Kale in February 2006.


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