Dijon Chicken Stew with Potatoes and Kale
4 teaspoons olive oil, divided
2 cups sliced leek
4 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup dry white wine
3 cups fat-free, less-sodium chicken broth, divided
1 tablespoon all-purpose flour
1 1/2 cups water
2 tablespoons Dijon mustard
2 cups (1/2-inch) cubed peeled white potato (about 1 pound)
8 cups loosely packed torn kale (about 5 ounces)
Crushed red pepper (optional)
Heat 1 teaspoon oil in a 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 large bowl.
Place 1/3 cup flour in a shallow bowl or pie plate.
Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in pan over medium-high heat.
Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides.
Add browned chicken to leek mixture.
Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Add wine to pan, scraping pan to loosen browned bits.
Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth.
Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil.
Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes.
Stir in potato.
Cover and simmer 30 minutes or until potato is tender.
Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.