Dijon Chicken Stew With Potatoes And Kale

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4 teaspoons olive oil, divided

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-sized pieces

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

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 cup dry white wine

3 cups fat-free, less-sodium chicken broth, divided

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)

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