Dijon Chicken Stew With Potatoes & Kale - cooking recipe

Ingredients

4 teaspoons olive oil, divided
2 cups sliced leeks
4 garlic cloves, minced
1/3 cup all-purpose flour
1 1/2 lbs chicken thighs, deboned & cut into bite size pieces
1/2 lb boneless skinless chicken breast, cut into bite size pieces
1/2 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
1 cup dry white wine
3 cups chicken broth
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups white potatoes, peeled, cubed
8 cups loosely packed torn kale or 8 cups spinach, if kale is not available
crushed red pepper flakes (optional)

Preparation

Heat 1 tsp oil in 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 bowl.
Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
Heat remaining 1 tablespoon oil in pan over medium-high heat.
Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp 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 a 1 tbsp flour stirring with a whisk till smooth.
Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
Stir in potatoes, cover & simmer 30 minutes.
Stir in Kale, cover and simmer 10 minutes.
Garnish with red peppers and serve with bread, i.e, roll, toast, etc.