Chicken Stew with Carrots and Leeks

Ingredients

• 6 servings baguette to pass at table 
• 2 tablespoons butter 
• 1 pound carrots peeled sliced
• 2 cups chicken stock see 
• 0.5 cup cooking wine dry white
• 2 tablespoons evoo 
• 1  bay leaf fresh
• 4 cloves garlic sliced chopped
• 8 ounces ham steak 
• 0.5  juice of lemon 
• 4  leeks washed and dried trimmed sliced
• 0.3 cup tarragon and parsley combined fresh chopped
• 6 servings salt and pepper 
• 12  chicken thighs boneless skinless

Equipment

• frying pan
• pot
• dutch oven

Directions

1. Watch how to make this recipe.
2. Sprinkle the chicken with salt and pepper.
3. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate.
4. Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes.
5. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes.
6. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes.
7. Cool completely and store in the refrigerator for a make-ahead meal.
8. To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table.