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.
Ingredients:
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
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