CHICKEN LEEK STEW WITH MASHED POTATOES
Provided by Sarah Walker Caron
Time 1h
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the cleaned, chopped leeks and the diced carrots. Cook, stirring occasionally, until beginning to brown. Add the diced chicken and stir to combine. Brown the chicken on all sides.
- Season the chicken and vegetable mixture with salt and pepper, sparingly. You can add more later, but you can never subtract these spices. Then add the dried thyme, smoked paprika and garlic powder. Stir well. Add 2 cups of chicken stock and stir well. Add the peas.
- Cover and cook on medium heat for 15 minutes. Reduce heat to low. Whisk together the remaining stock and the cornstarch. Drizzle in and stir to combine. Cover and simmer for an additional 10-15 minutes, until thickened. Taste and season additionally as desired.
- While the chicken and vegetable mixture is cooking, boil the potatoes to tender. Drain well. Stir in the butter, chopped into pieces, and melt. Mash the potatoes with a potato masher. Add milk, a little at a time, to desired consistency. Season well with salt and pepper. A touch of garlic powder is a nice addition too.
- To serve: Portion the mashed potatoes into four soup bowls (wide bottom bowls). I like to place the potatoes on one side of the bowl. Divide the chicken leek stew into the four bowls as well. Enjoy immediately.
Nutrition Facts : ServingSize 1
CHICKEN STEW WITH CARROTS AND LEEKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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.
CREAMY CHICKEN STEW
Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
- When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition Facts : Calories 400 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium
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