This satisfying stew stars chunks of chicken and tender braised escarole in a flavorful Dijon wine sauce. Try it with boneless, skinless chicken thighs or pork tenderloin, if you prefer. It doubles easily in the same pot. Serve with rustic whole-grain bread.
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 1 tablespoon cornstarch
- 1 tablespoon extra-virgin olive oil
- 1 cup sliced shallots
- 1/4 cup chopped garlic
- 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
- 1 cup dry white wine
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 8 cups chopped escarole, (1 medium head)
- 1 14-ounce can reduced-sodium chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- Step 1
- Whisk water, mustard and cornstarch in a small bowl; set aside.
- Step 2
- Heat oil in a Dutch oven over medium heat. Add shallots, garlic and rosemary; cook, stirring, for 1 minute. Add wine, cover and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.
- Step 3
- Add chicken, escarole and broth. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the pot. Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.
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