Dijon Chicken Stew With Potatoes & Kale

• 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)

1. Heat 1 tsp oil in Dutch Oven over medium-high heat.
2. Add leek; saute 6 minutes or until tender and golden brown.
3. Add garlic; saute 1 minute.
4. spoon leek mixture into a bowl.
5. Place 1/3 cup flour in a shallow bowl & dredge chicken; shaking off excess.
6. Heat remaining 1 tablespoon oil in pan over medium-high heat.
7. Add 1/2 chicken; sprinkle with 1/8 tsp salt & 1/8 tsp pepper.
8. Cook 6 minutes browning on all sides.
9. Add browned chicken to leek mixture.
10. Repeat with remaining chicken.
11. Add wine to pan, scraping pan to loosen browned bits.
12. Combine 1 cup broth a 1 tbsp flour stirring with a whisk till smooth.
13. Add broth mixture, remaining broth, water and mustard to pan; bring to boil.
14. Stir in chicken mixture, remaining salt & pepper; cover, reduce heat and simmer for 30 minutes.
15. Stir in potatoes, cover & simmer 30 minutes.
16. Stir in Kale, cover and simmer 10 minutes.
17. Garnish with red peppers and serve with bread, i.e, roll, toast, etc.

olive oil, leeks, garlic, flour, chicken thighs, chicken breast, salt, fresh ground black pepper, white wine, chicken broth, flour, water, mustard, white potatoes, torn kale, red pepper

Taken from www.food.com/recipe/dijon-chicken-stew-with-potatoes-kale-366119 (may not work)