Want comfort? Try some stew

Hearty and nourishing, a stew is the quintessential comfort food.

A feature in a recent Cooking Light magazine develops this theme. Advice and recipes back up the reassuring claim that, along with all their other virtues, stews are simple to make. Success depends on following a few simple steps the magazine lists.

First, use the right equipment — a Dutch oven, a large pan with a tight-fitting lid; choose the right cuts of meat, not too lean; saute aromatics, such as onion or garlic, until they're golden brown, then remove them from the pan; dredge the meat in flour and shake off the excess; brown the meat to make a crust and to leave browned bits to scrape up from the pan for flavor; simmer over low heat to make sure the meat gets tender; add vegetables after the meat has cooked for a while so they don't get overcooked.

You might choose to get started with this satisfying chicken stew, a combination of boneless, skinless thighs and breasts that provide both meaty richness and pleasantly firm texture, respectively.

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DIJON CHICKEN STEW WITH POTATOES AND KALE

4 teaspoons olive oil

2 cups sliced leek

4 garlic cloves, minced

1/3 cup all-purpose flour (about 1 1/2 ounces)

1 pound skinless, boneless chicken thighs, cut into bite-size pieces

1/2 pound skinless, boneless chicken breast, cut into bite-size pieces

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup dry white wine

3 cups fat-free, less-sodium chicken broth

1 tablespoon all-purpose flour

1 1/2 cups water

2 tablespoons Dijon mustard

2 cups ( 1/2-inch) cubed peeled white potato (about 1 pound)

8 cups loosely packed torn kale (about 5 ounces)

Crushed red pepper (optional)

Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek; saute 6 minutes, or until tender and golden brown. Add garlic; saute 1 minute. Spoon leek mixture into a large bowl.