Dijon Chicken Stew with Kale and Butternut Squash

This is based on an old Cooking Light recipe haven’t made in years but tried it recently when we were in the mountains skiing and thought it was worthy to post. It is wonderful cold weather comfort food that is also healthy and nutritious. I made it in a dutch oven but it also works well to throw it in a crock pot and leave it to cook while you go about your day.

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Dijon Chicken Stew with Kale and Butternut Squash

  • Servings: 6-8
  • Difficulty: easy-medium
  • Print

Healthy and hearty winter vegetable and chicken stew

Ingredients

  • Olive oil
  • 2 cups of sliced leeks
  • 4 cloves of garlic, minced
  • 1/3 cup of all-purpose flour, plus one tablespoon
  • 1 lb skinless boneless chicken breast, cut into bite-sized pieces
  • salt and pepper to taste
  • 1 cup of dry white wine
  • 4 cups fat-free, low sodium chicken broth, divided
  • 2 Tablespoons dijon mustard
  • 1 can low-sodium garbanzo beans (chickpeas), drained
  • 1 large butternut squash, peeled and cubed (about 2 cups)
  • 5 large cremini mushrooms, sliced in large chunks
  • 8 cups of loosely packed torn kale (one large bunch)
  • crushed red pepper flakes (optional)

Procedure

  1. Heat a little oil in a large dutch oven over medium-high heat.
  2. Sauté the leek for about 6 minutes or until golden brown.
  3. Add garlic and sauté for a minute. Spoon leek mixture into a large bowl and set aside.
  4. Place 1/3 cup of flour in a shallow bowl and dredge chicken in the flour, shaking off the excess flour.
  5. Heat a little oil in the dutch oven and add half of the chicken. Sprinkle the chicken with a little salt and pepper and cook for about 6 minutes, browning on all sides. Add browned chicken to leek mixture and repeat with rest of chicken.
  6. Add the wine to the pan, scraping pan to loosen the browned bits.
  7. Combine 1 cup of broth and 1 tablespoon of flour. Stir with a whisk until smooth.
  8. Add the broth mixture, remaining broth, and mustard to the pot and bring to a boil.
  9. Stir in the chicken mixture, garbanzo beans, butternut squash, and mushrooms and cover, reduce heat and simmer for 45 minutes.
  10. Add the kale and simmer for 10 more minutes or until the butternut squash is tender and the kale is wilted. Garnish with crushed red pepper flakes and add additional salt and pepper if needed.
  11. Serve in bowls and Enjoy!

https://healthyseasonalcooking.wordpress.com    February 24, 2018

 

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