• 1.5 lbs boneless, skinless chicken thighs cut in to bite-size pieces
  • 3 leeks, sliced and cleaned
  • 8 oz. kale
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 3 Tbs flour, divided
  • 4 cups chicken stock, divided
  • 1.5 cups water
  • 1 cup white wine
  • 1 large baking potato, peeled and diced (1/2 inch)
  • salt & pepper to taste

In a large, non-stick soup pot, saute leeks in butter over medium heat. Meanwhile, in a large non-stick skillet or ditch oven, saute chicken and sprinkle with 2 Tbs flour and salt and pepper to taste. When chicken is browned (about 8 minutes), add to leeks, then deglaze pan with wine. Whisk remaining Tbs of flour into 1 cup stock, add to wine, and bring to a boil. Add to chicken and leek mixture, then add remaining liquids. Bring to a boil, add potatoes, cover, reduce heat, and simmer for 30 minutes. Add kale and simmer another 5 to 10 minutes.