Saturday: Dijon Chicken Chow-Dair

This is not technically a chow-dair, but it has potatoes and I really like to say Chow-dair, so there it is. You have to try this on a day when you have some time. And kale. The Dijon makes this amaz-za-zing. That's right, so good it adds a syllable.

 

You will need:

4 tsp olive oil, divided
2 c sliced leeks (about 4. You could also use one large onion if you prefer)
4 garlic cloves, minced
1/3 c all-purpose unbleached flour
1 lb boneless skinless chicken thighs, cut into bite-sized pieces
Salt, pepper
1 c white wine (I'm using Fat B&*tard Chardonnay because I like hippos)
3 c chicken stock
1 1/2 c water
2 Tbsp Dijon mustard
1 lb potatoes (not russet)
8 c kale (about a bunch), torn

To do your prep, here are some things to keep in mind. You only want to use the white and light green parts of the leek. The rest of it is very tough and doesn't have any flavour, so not any good for stock. I am always so conflicted about leeks, they add such a nice nuance to the taste, but all the waste! Won't someone please come up with a use for all that greenery??

Anyway, trim the end off the leek, then cut off the white / light green part.

Cut in half.

You would not believe the amount of dirt that can hide in between those layers. Rinse 'em!

The easiest way I have found to deal with kale is to hold onto the end of the stem firmly and run a sharp paring knife down to the top of the leaf. Like scraping it off. Then tear or cut into pieces.

Cut your potatoes and chicken into bite-size pieces, mince your garlic.

 

Back to the soup! Heat one teaspoon of the oil in a large Dutch oven, cook the leeks until golden and softened, about 5-6 minutes. Add in the garlic and cook for another minute, just until you can smell it. Set aside in a large-ish bowl.

Dump your flour into a pie plate, add your chicken pieces and stir until each piece is coated.

 

Add two teaspoons of olive oil to the Dutch oven, cook half of the chicken, sprinkling with salt and pepper, until browned on all sides, 5-6 minutes. Remove to the same bowl with the leek; add last teaspoon of oil to the pan and cook the remaining chicken, also sprinkled with salt and pepper.

 



 

When all of the chicken has browned and has been removed from the Dutch oven, pour in the white wine and scrape up all the crunchy bits on the bottom.

You should have about a tablespoon of flour left over in your pie plate from coating the chicken, add that to one cup of the chicken stock and whisk together.

Add that, the rest of the stock, the 1 1/2 c water and mustard to your Dutch oven, bring to a boil. Watch your lid, the mustard can get a little jumpy.

Cover and simmer for 30 minutes. Add in the potatoes, re-cover and simmer for yet another 30 minutes. It will totally be worth it! Instant gratification is for the bids! And hungry people.

Stir in the kale, cook for another 10 minutes until it softens. If you cross your eyes a little, kale looks like spinach, but it does not wilt at all the same. 8 cups of spinach reduces to a tablespoon, whereas 8 cups of kale looks just like 8 cups of kale, no matter how long you cook it.

Becoming concerned my pot is too small for the vast amounts of kale

Throw on your red pepper at the end, serve! I portioned mine out to six servings and came up with 334 calories per, which is not bad. I used a couple hundred grams more chicken, so there is that. Another dish with veggies built in, I'll take it.

Enjoy!