CHICKEN AND LEEK STEW

CHICKEN AND LEEK STEW

CHICKEN AND LEEK STEW

Amy Hunter

Servings

4

Cook Time

30 minutes

Calories

438

Like most people, I cook with the weather. So when it’s warm and sunny, a salad is on the menu and cold weather calls for a hearty stew.


This is the time of year when we the days alternate between snowy and warm, so dinner plans can change at the drop of a hat.


This spring stew made of leeks, carrots, and tender chicken is a perfect balance. It’s warm and hearty but full of fresh veggies. And it’s seasoned with the perfect blend of spices, mainly Ava Jane’s Kitchen Sayulita Steak & Veg seasoning. Cracked pepper, paprika, and coarse salt go beautifully in a spring stew, especially when it’s a disappointing cold, rainy day.

Ingredients

  • 2 tablespoons Ava Jane’s Kitchen Avocado Oil
  • 2 leeks white parts, sliced
  • 2 carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 pound potatoes diced
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon Ava Jane’s Kitchen Sayulita Steak & Veg seasoning
  • 4 cups chicken broth
  • 1 pound chicken breast
  • 1 tablespoon fresh chopped dill
  • 1 tablespoon fresh parsley
  • 1/2 cup heavy cream
  • Sea salt and fresh ground pepper to taste

Directions

  1. Heat the oil in a heavy bottomed pot over medium high heat.

  2. Add the leeks, carrots, and celery and cook until softened.
  3. Add the garlic and potatoes and stir and cook for one minute.
  4. Add the thyme and steak and veg seasoning.
  5. Stir and add the potatoes.
  6. Add the broth and bring to a boil.
  7. Reduce heat and add the chicken.
  8. Simmer until chicken is cooked through, about 15 minutes.
  9. Remove the chicken and shred. Add back to the pot.
  10. Add the herbs and cream and stir until heated through.
  11. Season to taste with salt and pepper.
  12. Serve immediately.
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