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    Dijon Chicken Stew

    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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