This is one of my favorites – I like brussels sprouts. And it is quick and easy too, but elegant enough for company. If you don’t like tarragon’s distinctive flavour, you can substitute parsley or cilantro instead. The sauce is really tasty – serve with fresh bread or crusty rolls to soak it up.

Chicken Dijon Stew

Joan Donogh
Chicken, brussels sprouts and carrots in a tasty stew that is quick to prepare.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 6


  • 4 cups brussels sprouts
  • 2 pounds skinless boneless chicken breasts
  • 3 tablespoons olive oil
  • 1/2 pound baby carrots peeled
  • 1 can 10 oz. cream of chicken soup
  • 1/2 cup white wine
  • 2 tablespoons Dijon mustard
  • 2 teaspoons dried tarragon
  • Freshly ground pepper


  • Prepare and cook brussels sprouts until just tender. Drain and set aside.
  • Cut chicken into 1 1/2 inch cubes. Heat oil in a large saucepan. Add chicken, brussels sprouts, and carrots. Cook and stir over medium high heat until chicken is lightly browned, about 5 minutes.
  • Add soup, wine, mustard, tarragon, and pepper. Stir to blend. Heat to boiling.
  • Reduce heat to low, cover and simmer until chicken is cooked through, about 10 minutes. Stir occasionally. Makes 6 servings.



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