| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 907 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 98 g |
| Cholesterol | 402 mg |
| Sodium | 1901 mg |
Reviews
There are steps left out.
It’s easy to make but I think there are many more flavorful recipes out there.
I had leeks from my CSA and this recipe was the perfect way to use them. Very simple and incredibly tasty. I served the stew over parpardelle pasta. It was even better as leftovers the next day! Two thighs is a really generous helping over pasta…I would do less next time.
It was a good and simple chicken soup. Nice to have something different to do with chicken thighs and leeks.
Very good, I followed the recipe. I would make this again.
Wow, this was a very richly flavored chicken soup, and we loved it! For our personal tastes, we’ll probably use less chicken and more vegetables, but we’ll definitely make again. I loved the brightness the lemon juice gives it at the end. The fact that you can make it ahead of time and warm it up is just bonus upon bonus.
Really yummy, I cut up the browned chicken thighs into bit size pieces before adding back to the pot so you don’t need a knife. Also, do not skip the lemon juice and herbs at the end they really make this dish great!
The combination of flavors is heavenly. I have made this recipe a few times and I am more than impressed by how it tastes. It’s an excellent one-pot-meal and absolutely must be served with a really good bread for dunkers (like me)!
THOROUGHLY ENJOYED IT!!! very easy to make. will be making it again. thanks RACHAEL