Smoked Paprika Chicken Stew

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Ingredients:

• 4 Tbsp olive oil, divided
• 1 Tbsp butter
• 2 c leeks, chopped
• 2 c celery, diced
• 2 garlic cloves
• 1 tsp red pepper flakes
• 2 lbs chicken breast, large diced
• 3/4 c all purpose flour
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbsp smoked paprika
• 4 c chicken stock
• 3/4 c white wine
• 3 Tbsp sour cream
• 1Tbsp dijon mustard
• 8 mini potatoes, halved
• 2 c swiss chard, chopped
• salt & pepper
• brown rice

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Directions:

1. Preheat oven to 350 degrees.
2. Heat 1 Tbsp of olive oil and butter in a large cast iron pot over medium-high heat. Add leeks, celery, garlic and red pepper flakes. Sautee until soft then remove from the pot and set aside.
3. Combine flour, salt, pepper and smoked paprika in a large ziplock bag. Toss the chicken in the flour mixture.
4. Add 1 Tbsp of olive oil back in the cast iron pot and cook chicken in batches to brown on the outside, adding more olive oil as needed.
5. Add all the chicken and leek mixture back into the pot. Add white wine, then chicken stock.
6. Add sour cream, dijon mustard and potatoes.
7. Place in oven for 45 minutes, until the potatoes are cooked through.
8. Remove from oven, add swiss chard and more salt and pepper to taste.
9. Serve with brown rice.

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Nutritional Information*

• Servings: 8
• Calories per serving: 380
• Total Fat: 11 g
• Saturated Fat: 5.2 g
• Total Carbohydrates: 39 g
• Dietary Fiber: 3.5 g
• Sugar: 4.9 g
• Protein: 40.6 g

_{*Nutritional Information approximated using MyFitnessPal}