Spray a Dutch oven with Pam. Heat 1 Tbs. oil in Dutch oven over medium-high heat. Add leek; saute 6 min. or until tender and golden brown. Add garlic; saute 1 min. Spoon leek mixture into a large bowl.
Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, skaking off excess. Heat remaining 1 Tbs. oil in pan over medium-high heat. Add half chicken mixture; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Cook 6 min., browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture and 1/8 tsp. each, salt and pepper.
Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 Tbs. 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 mixture, remaining 1/4 tsp salt and pepper. Cover, reduce heat, and simmer 30 min.
Stir in potato. Cover and simmer 30 min. or until potato is tender. Stir in kale; cover and simmer 10 min. Garnish with crushed red pepper, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (906g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1229 (61%)|
|Amt Per Serving||% DV|
|Total Fat 136.5g||182 %|
|Saturated Fat 37.7g||188 %|
|Monounsaturated Fat 59.4g|
|Polyunsanturated Fat 28.5g|
|Cholesterol 630.1mg||194 %|
|Sodium 663.9mg||23 %|
|Potassium 1872.6mg||49 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 24g|
|Protein 158g||226 %|
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Calories per serving: 2010
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