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Dijon Chicken Stew

Dijon Chicken Stew
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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.

Prep: 35 minutes | Total Time: 35 minutes
  • 1/4 cup
  • 2 tablespoons
    Dijon mustard
  • 1 tablespoon
  • 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
  • 1/8 teaspoon
    freshly ground pepper
  1. Whisk water, mustard and cornstarch in a small bowl; set aside.
  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.
  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.


Nutritional Information

Makes: 4 servings, about 1 1/4 cups each
  • Calories262
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol63 g
  • Carbohydrates14 g
    • Dietary fiber3 g
  • Protein27 g
  • Sodium487 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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