Chicken Stew with Carrots and Leeks

Total Time:
1 hr 50 min
50 min
1 hr

6 servings

  • 12 boneless, skinless chicken thighs
  • Salt and pepper
  • 2 to 3 tablespoons EVOO
  • 8 ounces ham steak, 1/4-inch dice
  • 2 tablespoons butter
  • 1 pound carrots, peeled and sliced 1/2-inch discs
  • 1 fresh bay leaf
  • 1/2 cup dry white wine
  • 4 cloves garlic, sliced or chopped
  • 4 leeks, trimmed, sliced 1-inch wide, washed and dried
  • 2 to 3 cups chicken stock
  • 1/4 cup chopped fresh tarragon and parsley combined
  • Juice of 1/2 lemon
  • Crusty bread or baguette to pass at table
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.

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    This recipe is featured in:

    Winter Produce Guide