Dijon Chicken Stew with Potatoes and Kale

This is a hearty dish in a bowl with tender pieces of dark and white chicken stewed with potatoes, leeks and cabbage. Dijon mustard adds the necessary spice to the stew.
Heat 1 teaspoon of oil in a roasting pan over medium-high heat. Add the leeks; simmer 6 minutes or until soft and golden brown. Add garlic; simmer for 1 minute. Place the leek mixture in a large bowl.Pour 1/3 cup flour into a shallow bowl or pie dish. Roll the chicken in flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add half of the chicken mass; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook for 6 minutes, until lightly browned on all sides. Add the sauteed chicken to the leek mixture. Repeat with the remaining chicken mixture, 1/8 teaspoon salt and 1/8 teaspoon black pepper.Add the wine to the pan, scrape off the pan to avoid browning the pieces. Combine 1 cup of broth and 1 tablespoon of flour, stirring with a whisk,until smooth. Add the stock mixture, remaining 2 cups broth, water, and mustard to the pan; bring to a boil. Add the chicken mixture, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover, reduce heat and simmer for 30 minutes.Add the potatoes. Cover and simmer for 30 minutes or until the potatoes are tender. Add the cabbage, cover and simmer for 10 minutes. Garnish with chopped red pepper if desired.