Recipe courtesy of Rachael Ray
Episode: Bowled Over
Total:
1 hr 20 min
Active:
50 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate.

Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.

Cool completely and store in the refrigerator for a make-ahead meal.

To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.

IDEAS YOU'LL LOVE

Chicken Marsala

Recipe courtesy of Robert Irvine

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Chicken Stew

Recipe courtesy of Giada De Laurentiis

Buffalo Chicken Wings

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Chicken Parmesan

Recipe courtesy of Bobby Flay

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking