hearty chicken and vegetable stew

How To Make hearty chicken and vegetable stew

• 1

  Cut off roots and trim leaf ends of leeks.  Slice each leek lengthwise in half.  Separate leaves and rinse under running water.  Cut crosswise into 1/2″ pieces.
• 2

  Peel and clean garlic cloves.  Dice finely. 
• 3

  Rinse celery and cut into 1/2″ pieces. 
• 4

  Rinse matchstick carrots. 
• 5

  Rinse baby red potatoes and slice each in half.
• 6

  Cut chicken breasts into 1 1/2″ pieces.
• 7

  In a 5 quart Dutch oven, heat one tablespoon of the olive oil until hot over medium high heat.  Add one tablespoon of butter and melt.
• 8

  Add cut up chicken and cook until chicken is lightly browned and no longer pink, about 15 minutes. 
• 9

  Remove chicken with a slotted spoon to a medium bowl.  Set aside while you prepare the vegetables.
• 10

  To the Dutch oven, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Melt. 
• 11

  Add leeks, carrots, celery, garlic and potatoes.
• 12

  Season with sea salt, black pepper, oregano and rosemary.  Cook and stir until vegetables are lightly browned and leeks soft, about 10 to 15 minutes.
• 13

  Add wine and chicken broth.  Heat to boiling over high heat.  Reduce heat to medium high and cook until potatoes are tender, about 20 minutes.
• 14

  In a small bowl, whisk together cornstarch and milk.  Reduce heat to medium and stir into vegetable mixture, stirring constantly until thickened.
• 15

  Stir in chicken and peas.  Simmer over low heat until heated through.
• 16

   Serve with a crisp green salad and French bread. Serves 6
• 17

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