Chicken Stew with Carrots and Leeks

Name: Chicken Stew with Carrots and Leeks
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Ingredients: 12 boneless, skinless chicken thighs; Salt and pepper; 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; 1/4 cup chopped fresh tarragon and parsley combined; Juice of 1/2 lemon; Crusty bread or baguette to pass at table

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Bowled Over

Chicken Stew with Carrots and Leeks

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

907

Total Fat

32

Saturated Fat

9

Carbohydrates

52

Dietary Fiber

6

Sugar

10

Protein

98

Cholesterol

402

Sodium

1901

Total: 1 hr 20 min
Active: 50 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

907

Total Fat

32

Saturated Fat

9

Carbohydrates

52

Dietary Fiber

6

Sugar

10

Protein

98

Cholesterol

402

Sodium

1901

Total: 1 hr 20 min
Active: 50 min

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

Directions

Watch how to make this recipe.

Sprinkle the chicken with salt and pepper. 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.
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. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.
Cool completely and store in the refrigerator for a make-ahead meal.
To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.