Try this Dijon chicken stew with potatoes and chard recipe, or contribute your own.
Suggest a better descriptionHeat 1 teaspoon of oil in a Dutch oven over medium-high heat. Add leek; saute 6 minutes or until tender and golden brown. Add garlic; saute 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 oil in pan over medium-high heat. Add half the chicken mixture; sprinkle with salt and pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat with remaining chicken.
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 salt and pepper. Cover, reduce heat and simmer 30 minutes.
Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in chard; cover and simmer 10 minutes. Garnish with crushed red pepper.
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Serving Size: 1 Serving (892g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1554 | ||
Calories from Fat: 873 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 97g | 129 % | |
Saturated Fat 27.5g | 137 % | |
Monounsaturated Fat 40g | ||
Polyunsanturated Fat 20.9g | ||
Cholesterol 544.7mg | 168 % | |
Sodium 588.1mg | 20 % | |
Potassium 1720.8mg | 45 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 17.4g | ||
Protein 140.2g | 200 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1554
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