It's funny how recipes without pictures just seem unappetizing. I had noticed this one in my Bon Appetit magazine, but without a picture, there was no sense of urgency to make it, as there sometimes is with other things. When I came home from work today tired, hungry, and in a hurry, I began chopping and stirring seemingly on autopilot; but at some point I stopped.
Inhaled deeply.
Slowly licked every morsel from a spoon.
Smiled.
This stew is creamy, chock full of sweet carrots, tender chicken, and so full of flavor. I dare say it's my favorite chicken stew . My guys wolfed it down and Kevin quickly laid claim to the tiny bit of leftovers for tomorrow's lunch, which brings me to the one thing WRONG with this recipe.
It doesn't make enough. At four servings, you might want to increase this a bit if you want leftovers like I do, but like a good Mom I'm sending with Kevin to school tomorrow.
*sigh* I'll be eating a sandwich and dreaming of this stew.
Adapted from Bon Appetit April 2011
2 cups 1/4 inch thick carrot pieces-peeled and cut into rounds (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
sea salt
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 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
