Dijon Chicken Stew with Potatoes and Kale

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 tablespoons dijon mustard 
• 1 cup cooking wine dry white
• 3 cups less-sodium chicken broth fat-free divided
• 1 tablespoon flour all-purpose
• 1.5 ounces flour all-purpose
• 4  garlic cloves minced
• 5 ounces torn kale loosely packed
• 2 cups leek sliced
• 4 teaspoons olive oil divided
• 0.5 teaspoon salt divided
• 0.5 pound chicken breast boneless skinless cut into bite-sized pieces
• 1 pound chicken thighs boneless skinless cut into bite-sized pieces
• 1.5 cups water 
• 2 cups potatoes white cubed peeled () ( 1 pound)

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat.
2. Add leek; saut 6 minutes or until tender and golden brown.
3. Add garlic; saut 1 minute. Spoon leek mixture into a large bowl.
4. Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess.
5. Heat remaining 1 tablespoon oil in pan over medium-high heat.
6. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides.
7. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
8. Add wine to pan, scraping pan to loosen browned bits.
9. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth.
10. 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.
11. Stir in potato. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes.
12. Garnish with crushed red pepper, if desired.