Chicken And Carrot Stew Recipe

Name: Chicken And Carrot Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large); 1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium); 1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes; Sea salt; 2 tablespoons all purpose flour; 1 teaspoon chopped fresh thyme; 1 teaspoon paprika (I used smoked spanish); 2 tablespoons olive oil; 1/2 cup dry white wine; 1/2 cup low-salt chicken broth; 1/2 cup heavy whipping cream; 1 tablespoon Dijon mustard; 1/4 cup chopped fresh Italian parsley; Fresh thyme sprigs (for garnish)

Servings: persons

2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large)
1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes
Sea salt
2 tablespoons all purpose flour
1 teaspoon chopped fresh thyme
1 teaspoon paprika (I used smoked spanish)
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
1/4 cup chopped fresh Italian parsley
Fresh thyme sprigs (for garnish)

1
Cook carrots in large saucepan of boiling salted water 3 minutes. Add leeks to pan with carrots and cook until carrots are tender, about 3 minutes longer. Drain; set aside.
2
Sprinkle chicken with sea salt and freshly ground black pepper. Whisk flour, thyme, and paprika in medium bowl. Toss chicken in flour mixture. Heat oil in heavy large nonstick skillet over medium- high heat. Add chicken to skillet and cook until browned, about 2 minutes per side. Add wine; boil until reduced by half, 2 to 3 minutes. Scatter carrots and leeks over chicken. Add broth, cover, and simmer until chicken is cooked through, about 15 minutes. Add cream and mustard. Stir until sauce thickens slightly, about 2 minutes. Season sauce to taste with sea salt and pepper. Transfer to large shallow bowl. Scatter parsley over and garnish with thyme sprigs.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large), 1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium), 1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes, Sea salt, and more.

Yes, Chicken And Carrot Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Carrot Stew

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