Heat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (892g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 873 (56%)|
|Amt Per Serving||% DV|
|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 %|
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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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