Before I found "America's Test Kitchen," there was "Cooking Light's Annual Recipes". These are great cookbooks that have a huge variety of recipes from typical American fair like chili to unusual, but tasty things like Peach Souffle or Tempeh Ratatouille. They also have mini "classes" that help you understand why certain steps or ingredients are needed. I have 5 of their cookbooks, my first was 2002. I highly recommend them. Check out the cookbook section at Half Price Books. If you pick one up, let me know. If I have that one, I'll pass on the recipes I've tried.
This recipe is from 2007. The mini class was on stews. Some of the tips they talked about are basic and simple, but as a whole they add a lot. Saute the aromatics such as leeks and garlic. The brown caramelization will add a lot of flavor. Dredging in flour adds a tasty crust to outside of the meat, while the flour helps build a roux for a thick sauce. This goes hand in hand with searing the meat. You want to add flavor, but not cook the meat at this time. The brown bits in the bottom of the pan are delicious, but make sure they don't burn. You'll deglaze the pan with wine or broth. Also, I highly recommend investing in a good Dutch oven if you haven't all ready. I love mine and us it all the time.
Have you cooked with leeks before? They grow up from the ground and have many layers. These layers trap dirt. Here is an easy way to clean them. Cut off the green parts and discard. Take the remaining stalk and halve it lengthwise. Halve it again. Then cut them in slices. float the slices in cool water. Swish around to clean. Let then sit and let the grit settle to the bottom of the bowl. Gently scoop out the slices and dry on paper towel.
I was surprised that the dijon in the recipe added so much flavor. Make sure to use it. Philly doesn't like mustard and I don't think he knew it was in there. They recommend white potatoes (not bakers). These are waxier and will hold up. I couldn't find white potatoes, so you could substitute red. It calls for thighs and breasts. I'd probably just use breasts next time. When you brown your meat, do it in batches. You want there to be room to brown and not steam, Serve this with some hearty bread and you have yourself a delicious dinner. This is one of those meals that is even better the next day. It also freezes great. So, you can have a quick weeknight meal. It makes 6 1 1/2 cup servings.
Dijon Chicken Stew with Potatoes and Kale
4 tsp olive oil, divided (I used more)
2 cups sliced leeks
4 cloves garlic, minced
1/3 c flour
1 lb skinless boneless chicken thighs, cut into bite-sized pieces
1/2 lb skinless, boneless chicken breast, cut into bite-sized pieces
1/2 tsp salt, divided
1/2 tsp pepper, divided
1 c dry white wine
3 c fat-free, less sodium chicken broth, divided
1 T flour
1 1/2 c water 2 T Dijon mustard
2 c (1/2 inch) cubed, peeled white potato (about 1 lb)
8 cups loosely packed torn kale
crushed red pepper (optional)
1. Heat 1 tsp olive oil in Dutch over over medium-high heat. Add leek, saute 6 minutes or until tender and golden brown. Add garlic, saute 1 minute (don't burn). Remove and place in a large bowl.
2. Place 1/3 cup flour in a shallow bowl. Dredge chicken and shake off excess. Heat remaining olive oil at medium high heat. Add half of the chicken mixture, sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Cook 6 minutes, browning on all sides. Remove and put in bowl with leeks. Repeat with remaining chicken, 1/8 tsp salt and 1/8 tsp pepper. . (add more oil if needed). Remove.
3. Add wine to pan and deglaze. Combine 1 c of broth with 1 T flour. Whisk until smooth. Add broth mixture and remaining 2 cup of broth, water and mustard to pan. Bring to a boil Add chicken mixture, remaining 1/4 tsp salt and 1/4 tsp pepper. Cover, reduce heat and simmer 30 minutes.
4. Stir in potatoes. Cover and simmer 20-30 minutes.
5. Stir in kale. Cover and simmer 10 minutes.
6. Serve. Garnish with red pepper flakes if desired.
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