CHICKEN AND LEEK STEW
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CHICKEN AND LEEK STEW
Amy Hunter
Rated 5.0 stars by 1 users
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
Heat the oil in a heavy bottomed pot over medium high heat.
- Add the leeks, carrots, and celery and cook until softened.
- Add the garlic and potatoes and stir and cook for one minute.
- Add the thyme and steak and veg seasoning.
- Stir and add the potatoes.
- Add the broth and bring to a boil.
- Reduce heat and add the chicken.
- Simmer until chicken is cooked through, about 15 minutes.
- Remove the chicken and shred. Add back to the pot.
- Add the herbs and cream and stir until heated through.
- Season to taste with salt and pepper.
- Serve immediately.
Recipe Note
Use this again: This makes a good lunch option on its own, but could also be served over rice.
For one or two servings: The recipe can easily be halved or doubled.
Store leftovers: Store leftovers in the fridge for up to 3 days.
Nutrition
Nutrition
- per serving
- Calories
- 438
- Carbs
- 32 grams
- Protein
- 30 grams
- Fat
- 22 grams
- Saturated Fat
- 8 grams
- Polyunsaturated Fat
- 2 grams
- Monounsaturated Fat
- 9 grams
- Trans Fat
- 1 grams
- Cholesterol
- 111 milligrams
- Sodium
- 1051 milligrams
- Potassium
- 1168 milligrams
- Fiber
- 4 grams
- Sugar
- 6 grams
- Vitamin A
- 6433 milligrams
- Vitamin C
- 34 milligrams
- Calcium
- 93 milligrams
- Iron
- 3 milligrams