Chicken Stew with Carrots and Leeks
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 907
- Total Fat
- 32
- Saturated Fat
- 9
- Carbohydrates
- 52
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 98
- Cholesterol
- 402
- Sodium
- 1901
- Total: 1 hr 20 min
- Active: 50 min
Ingredients
12 boneless, skinless chicken thighs
Salt and pepper
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
1/4 cup chopped fresh tarragon and parsley combined
Juice of 1/2 lemon
Crusty bread or baguette to pass at table
Directions
- 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.