Chicken Stew With Carrots And Leeks
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
61
Spice
49
Sweetness
54
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Salt2 tbsps
Butter1 cup
White Wine (dry)4 cloves
Garlic (sliced or chopped)3 cups
Chicken StockDirections:
1
Watch how to make this recipe
2
Sprinkle the chicken with salt and pepper
3
Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO
4
Brown the chicken in batches, and remove to a plate
5
Add the ham to brown, then remove to a plate
6
Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper
7
Cook partially covered for 5 minutes
8
Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes
9
Add the stock, then return the chicken and ham to the pot
10
Simmer partially covered to cook through and combine flavors, 30 minutes
11
Cool completely and store in the refrigerator for a make-ahead meal
12
To serve, reheat over medium heat, stir in the herbs and lemon juice
13
Pass bread at table