Ingredients

3   tablespoons hoisin sauce 2   tablespoons sherry wine vinegar 2   tablespoons honey 1/2   tablespoon finely grated peeled fresh ginger 1   teaspoon Dijon mustard 1-3/4   pounds leeks, ends trimmed, dark-green leaves discarded 1-1/2   pounds fennel with fronds   Olive oil cooking spray, for pan 1   pound shiitake mushrooms, stems discarded and tops quartered 3/4   teaspoon allspice 3   garlic cloves, finely chopped 1-1/2   pounds boneless skinless chicken breasts, fat trimmed 4   cups (7-1/2 oz.) coarsely chopped escarole

Description

3   Tablespoons Hoisin Sauce 2   Tablespoons Sherry Wine Vinegar 2   Tablespoons Honey 1/2   Tablespoon Finely Grated Peeled Fresh Ginger 1   Teaspoon Dijon Must

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