Chicken Stew with Carrots and Leeks Recipe

Name: Chicken Stew with Carrots and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Sprinkle the chicken with salt and pepper.
2
Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO.
3
Brown the chicken in batches, and remove to a plate.
4
Add the ham to brown, then remove to a plate.
5
Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper.
6
Cook partially covered for 5 minutes.
7
Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes.
8
Add the stock, then return the chicken and ham to the pot.
9
Simmer partially covered to cook through and combine flavors, 30 minutes.
10
Cool completely and store in the refrigerator for a make-ahead meal.
11
To serve, reheat over medium heat, stir in the herbs and lemon juice.
12
Pass bread at table.

874

kcal

Calories

Fat

Carbs

104

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: 12 boneless, skinless chicken thighs, Salt and pepper, 2 to 3 tablespoons EVOO, 8 ounces ham steak, 1/4-inch dice, and more.

Yes, Chicken Stew with Carrots and Leeks 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 Stew with Carrots and Leeks

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