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  • Chicken And Leek Stew With Tarragon 8pts

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    Ingredients

    • 1 x leek (each about 1.5in. wide)
    • 5 ounce skinless boneless chicken breasts
    • 1 lb red thin-skinned potatoes
    • 1 tsp extra virgin olive oil
    • 2 Tbsp. zinfandel or possibly rose
    • 3 c. defatted chicken broth
    • 2 Tbsp. minced fresh tarragon leaves
    • 1 tsp grated lemon peel
    • 1 c. frzn petite peas
    • 1 Tbsp. potato starch salt and pepper

    Directions

    1. 1. Trim off and throw away root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.
    2. 2. In a 5- to 6-qt nonstick pan over medium-high heat. Add in oil. Add in chicken and turn as needed to brown lightly on all sides, 4 min. Add in leeks to pan; stir till limp, 3 to 4 min. Add in wine and deglaze pan. Add in broth, minced tarragon, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 15 min. Add in peas.
    3. 3. Add in peas. Combine potato starch and 1/4-c. water. Raise heat and add in the thickener to the stew, stirring till smooth. Season with salt and pepper. Serve.
    4. Description: "Tarragon emparts a sweet, mellow flavor to this mild chicken stew."

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