Dijon Chicken Stew with Potatoes and Kale

This is a recipe originally from Cooking Light that I tore out of the magazine a few years ago and hadn’t tried.

I do this a lot. I have quite a few recipes I’ve never tried but that I think I may make for some reason or another. I remember tearing this out because I can grow kale through most of the winter here and thought it would be good.

Only I’ve never gotten the kale planted for a fall garden. *sigh*

But this year I finally did (who-hoo!), and I have a nice row of kale.

We aren’t going to mention the garlic that hasn’t been planted, though.

Let’s just dwell on the lovely row of kale.

Anyway, there were a couple of reviews of this stew recipe, and a number of people said they found it “bland.” Oh dear.

Well, it looked good, I had all the ingredients, and I’ve finally got the kale, darn it. I didn’t let them sway my decision.

Good thing. This stew is delicious! Everyone in my house loved it, including the picky daughter!

I had worried about the mustard in it – I’ve never had any soup/stew with mustard as an ingredient – but it was very good and added a nice different flavor- so much that we all practically licked our bowls clean.

Dijon Chicken Stew With Potatoes and Kale

  • 2 Tb. olive oil
  • 1/3 c. flour + 1 Tb.
  • 1 Tb. Basic Spice Rub
  • 1-1/4 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 c. white wine
  • 3 c. homemade chicken broth (or canned)
  • 1-1/2 c. water
  • 2 Tb. Dijon mustard
  • 1/2-1 tsp. salt (larger amount if homemade broth is used)
  • 1/2 tsp. pepper 
  • 1/2 tsp. thyme 
  • 2 cups cut potatoes
  • 5 cups chopped kale
  • red pepper flakes for garnish, if desired
  1. Combine flour and spice rub in a shallow dish. Coat the chicken in the flour, shaking excess.
  2. Heat 1 Tb. olive oil in a large soup pot or Dutch oven over medium-high heat and cook chicken pieces 5-7 minutes, stirring to brown evenly. Set aside.
  3. Add the other tablespoon of oil to the pan and add the onions, cooking for about 3-4 minutes before adding the garlic. Cook for 1 minute.
  4. Sprinkle the onion mixture with 1 Tb. flour (can use any leftover seasoned flour) and stir to coat. Add the wine and stir, scraping up all the brown bits on the bottom.
  5. Add the broth, water and mustard to the pot and bring the mixture to a boil. Add browned chicken, salt, pepper, and thyme; cover, reduce heat and simmer 20 minutes.
  6. Stir in potato, cover and cook another 20 minutes, or until potatoes are tender. Add the kale and cook another 10 minutes, covered.
  7. Serve sprinkled with red pepper flakes, if desired.

    Serves 6

    This was tasty and yet inexpensive- I just love when it’s soup season. Soup is often so easy and cheap.
    We added a loaf of homemade artisan bread and a plate of baby carrots bringing the total for the meal to under $5.00. This fed four of us heartily that night and provided two lunches the next day.

    It’s pretty cool how inexpensive good, healthy food can be sometimes, contrary to the articles I often read about how it’s so much cheaper to eat only processed foods!


    This is linked to the $5 Dinner Challenge.





    1. Jenelle says

      Thank you for this post! I’ve read so many of those articles about how poor families only have the option of processed food because that is all they can afford, which is just so not true, and this recipe here is more proof of that. I am always striving to serve my family the healthiest food I can and within the smallest budget. And I’m doing a decent job. Not quite as well as you though. You are a great inspiration. This stew loks good though. I’m going to put it on our next week’s meal plan. I already have all the ingredients but the Kale. :)

    2. says

      Hi Jami,
      I just wanted to thank you for this recipe, which is wonderful!!! I made this stew over the weekend, used your “spice rub” recipe for the chicken, and added a butternut squash w/ the potato & kale. It was delicious!! Thanks so much for sharing this recipe………..and I LOVE your blog!!!! A new friend,

      PS….Your spice rub recipe is excellent!!! : )

    3. April Southwick says

      This looks delicious. I am going out to harvest some kale, and we’ve planted a fall crop. :) What recommendations do you have for preserving kale?

      • says

        I find it easiest to just chop it and put it directly into ziploc baggies for the freezer, April. Then I can use what I want in cooked foods like soups, pasta or frittatas or in smoothies. Basically like I use frozen spinach.

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