Dijon Chicken Stew with Potatoes Kale
Warm up your table with this hearty and comforting Dijon Chicken Stew with Potatoes and Kale, a one-pot wonder packed with bold flavors and wholesome ingredients. Tender, golden-seared chicken thighs are simmered alongside baby Yukon gold potatoes in a savory broth infused with Dijon mustard, garlic, and thyme. A touch of heavy cream adds luxurious richness, while fresh kale brings a pop of vibrant color and nutrients to the dish. Finished with a squeeze of bright lemon juice, this stew strikes the perfect balance of creamy, tangy, and savory. Ready in under an hour, it’s the ultimate comforting dinner for busy weeknights or chilly evenings. Serve it with crusty bread to soak up every delicious drop!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1.5 pounds baby Yukon gold potatoes, halved
- 4 cups chicken broth
- 3 tablespoons Dijon mustard
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 4 cups kale, stems removed and leaves roughly chopped
- 1 tablespoon lemon juice
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for an additional minute until fragrant.
Stir in the halved potatoes and cook for 2 minutes to lightly brown them.
Add the chicken broth and Dijon mustard to the pot, stirring to combine. Return the chicken thighs to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25 minutes, or until the potatoes are fork-tender and the chicken is cooked through.
Remove the chicken thighs from the pot and shred them into large pieces using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream, thyme, and chopped kale. Simmer for an additional 5 minutes until the kale is tender.
Remove from heat and stir in the lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh thyme if desired. Enjoy!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 970 mg | 324% | |
| Sodium | 6340 mg | 276% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 15.3 g | ||
| Protein | 210.8 g | 422% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 420 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6174 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
