4 tsp Olive Oil, divided
2 cups sliced Leeks
4 Garlic Cloves, minced (I use jarred)
1/2 cup All-Purpose Flour
1 lb Skinless, Boneless Chicken Breast (cut into bite-size pieces)
1/2 lb Skinless, Boneless Chicken Breast (cut into bite-sized pieces)
1/2 tsp Salt, divided
1/2 tsp Pepper, divided
1/2 cup Dry White Wine
3 cups Chicken Broth, divided
1 tbl All-Purpose Flour
1 1/2 cups Water
2 tbl Dijon Mustard
2 cups (1/2 inch) sliced, unpeeled White Potatoes(about 1 lb)
1 bunch Torn Kale (about 5 oz off the stems)
1. Heat 1 tsp of olive oil in a Dutch oven over medium-high heat. Add sliced leeks to pan and saute for 6 minutes or until golden brown and tender. Add minced garlic and continue until light color is added. Then remove to a bowl.
2. Place flour in a zip top bag and add chicken. Then shake until evenly coated. Heat remaining oil in pan with medium-high heat. Then brown chicken with salt and pepper in 2 separate batches, it should take about 6 minutes. Add browned chicken to bowl with leek mixture.
3. Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup of broth and 1 tbl of flour, stir until smooth. Add broth mixture, remaining broth, 1 1/2 cups water, and mustard to pan and bring to a boil. Stir in chicken mixture, remaining salt and pepper. Cover, reduce heat and simmer for 30 minutes.
4. Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in Kale; cover and simmer 10 minute.
Yield: 6 serving (serving size 1 1/2 cups)