Makes: 8 Pieces
Total Time: 50 Minutes
| Season and Dredge: | | 4 | bone-in chicken thighs | | 4 | drumsticks | | | Salt and pepper | | 1/2 | cup all-purpose flour |
Heat, Add, and Brown: | | 2 | T. olive oil |
Saute: | | 2 | cups leeks, trimmed, julienned | | 1 | cup baby carrots | | 8 | oz. whole button mushrooms | | 2 | T. tomato paste | | 1 | T. garlic, minced |
Deglaze and Add: | | 1 | cup dry white wine | | 1/2 | cup chicken broth | | 1 | sprig fresh thyme |
Stir in: | | 2 | T. unsalted butter |
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Fall is the perfect season for this hearty chicken stew. Given its great flavor, you'd think you'd spent more time making it! |
Season chicken with salt and pepper; dredge lightly in flour.
Heat oil in a saute pan over medium-high. Add chicken and brown on all sides; remove. Pour off all but 1 T. drippings and return pan to heat.
Saute leeks, carrots, and mushrooms for 3 minutes. Stir in tomato paste and garlic; saute 2 minutes, stirring often.
Deglaze pan with wine and reduce for 3 minutes; add broth and thyme. Return browned chicken to pan and bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes.
Stir in butter until melted, then season with salt and pepper. Remove and discard thyme sprig. Shown here with Chive Mashed Potatoes.
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Brown the chicken on all sides, 5?8 minutes total. Remove from pan and cover with foil. | 
Saute leeks, carrots, and mushrooms; add the tomato paste and garlic, then wine. |
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