Chicken Stew with Carrots and Leeks

Name: Chicken Stew with Carrots and Leeks
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Crusty bread or baguette to pass at table; 2 Tbsps butter; 454 grams carrots, peeled and sliced 1/2-inch discs; 473 milliliters chicken stock; 118 milliliters dry white wine; 2 Tbsps EVOO; 1 fresh bay leaf; 4 cloves garlic, sliced or chopped; 227 grams ham steak, 1/4-inch dice; 1 Juice lemon; 4 leeks, trimmed, sliced 1-inch wide, washed and dried; 59 milliliters chopped fresh tarragon and parsley combined; 6 servings Salt and pepper; 12 boneless, skinless chicken thighs

Chicken Stew with Carrots and Leeks might be just the main course you are searching for. This recipe makes 6 servings with 680 calories, 60g of protein, and 23g of fat each. This recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of baguette to pass at table, ham steak, leeks, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Watch how to make this recipe.

Sprinkle the chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

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.

Ingredients you will need

Whole Chicken

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Bay Leaves