Hi my friends, man it has been a long time since we have chatted. Forgive me! I have just been so overwhelmed, between work and the holidays, I have been neglecting my cooking! Mind you, I have still been cooking, just not recipes worthy enough to share with you. This one, however, has changed my mind!
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; sauté 6 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add mushrooms and sauté for about 5 minutes, until the mushrooms have been sweated and cooked through. Spoon leek mixture into a large bowl. Place 1/3 cup flour in a shallow bowl or pie plate. Dredge chicken in flour, shaking off excess. Heat remaining oil in pan over medium-high heat. Add half of chicken mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 6 minutes, browning on all sides. Add browned chicken to leek mixture. Repeat procedure with remaining chicken mixture, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
Add wine to pan, scraping pan to loosen browned bits. Combine 1 cup broth and 1 tablespoon flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat, and simmer 30 minutes. Stir in potato and corn. Cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes.