Creamy Chicken Carrot Stew Recipe

A wonderful weeknight dinner

Creamy Chicken Carrot Stew Recipe

Creamy with tender pieces of chicken and carrots, this stew is sure to be a winner in your house on a cool spring day. The only complaint I have about this recipe is that it doesn’t make near enough for my family, as we generally end up devouring every last bite. There isn’t a lot of sauce to it, so if you prefer your stews to have a little more juice then I recommend you double the chicken broth, wine, whipping cream, and Dijon. Serve with some crusty bread to soak up the rich sauce, and a green salad alongside for a wonderful weeknight dinner.


2 cups carrot pieces-peeled and cut into rounds 1/4 inch thick (about 3-4 carrots)
1 1/2 cups thinly sliced leeks (white and light green part only-about 2 medium), rinsed well
1 1/4 lbs boneless skinless chicken thighs, cut into 2 inch pieces
2 tbsp flour
sprinkle sea salt
1/4 tsp pepper
1 tsp paprika
1 tsp chopped fresh thyme
2 tbsp olive oil
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1/2 cup whipping cream
1 tbsp Dijon mustard
1/4 cup chopped fresh parsley

  Get a good sized pot of water boiling on the stove, and then add your carrots to it. Let them cook about 3 minutes, then add your sliced and rinsed leeks. Continue to cook another 3 minutes, then drain and set aside.

  Meanwhile, stir the flour, paprika, salt, pepper, and fresh thyme together in a small bowl. Toss with your pieces of chicken until the chicken is well coated.

  Over medium heat in a large, deep, skillet, heat up some olive oil and add the chicken to the pan. You might have to do this in batches so that your chicken gets nicely browned, setting the browned bits aside on a plate as you go. Once your chicken is all browned, pour in the wine and allow it to reduce by half. Then add the chicken broth and sprinkle over your cooked carrots and leeks. Top with a lid, turn the heat down to low, and simmer it for about 15 minutes until the chicken is cooked through. Stir in the cream and dijon, heating gently through. Garnish with chopped parsley, then taste and correct for seasoning.

Makes 4 servings

Adapted from Bon Appetit

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom