I watched the chef/owner of Highlands Kitchen in Edmonton, Alberta, make this dish on Food Network’s “You Gotta Eat Here” with host John Catucci. I ran to my office and found the recipe – long name Paprika Chicken Stew with Potatoes and Kale – in the cookbook from the show aptly called “You Gotta Eat Here.” This simple concoction is easy to prepare, delicious and healthy!
1 tbsp + 1 tsp olive oil
1 tbsp + 1 tsp butter
½ cup chopped leeks (white part and pale green part only)
½ cup chopped celery
½ tsp minced garlic
½ tsp dried chili flakes
¼ cup all-purpose flour
1 tbsp smoked paprika
½ tsp each: salt and pepper
4 boneless, skinless chicken thighs, cut into bite-size pieces
2 boneless, skinless chicken breasts, cut into bite-size pieces
2 tbsp dry white wine
1½ cups chicken stock
2 tbsp sour cream
1 tbsp Dijon mustard
2 cups baby new potatoes, halved
2 cups chopped kale
Salt and pepper to taste
Heat 1 teaspoon of oil and 1 teaspoon of butter in large saucepan or skillet over medium-high heat. Add leeks and celery; cook 10 to 12 minutes until tender and golden brown. Add garlic and chili flakes; cook 1 minute. Transfer mixture to large bowl.
In shallow dish, combine flour, paprika, salt and pepper. Dredge chicken pieces in flour mixture, shaking off excess.
Add remaining oil and butter to the same saucepan over medium-high heat. Add half of the chicken pieces. Cook 5 to 6 minutes until browned on all sides. Add to leek mixture in large bowl. Repeat with the remaining chicken pieces.
Add wine to saucepan or skillet, scraping up browned bits. Add stock, sour cream and mustard. Bring to boil. Add chicken mixture and potatoes. Cover; reduce heat and simmer 30 minutes or until potatoes are tender. Add kale; reduce heat and simmer about 10 minutes. Season with salt and pepper.
Makes about 6 servings.