Best 4 Chicken Stew With Carrots And Leeks Recipes

Indulge in the warmth and comfort of our succulent chicken stew, a culinary delight that blends tender chicken, vibrant carrots, and aromatic leeks in a flavorful broth. This hearty dish is a symphony of rustic flavors, perfect for a cozy meal. Our diverse collection of recipes caters to every palate, from the traditional to the adventurous. Dive into the classic Chicken Stew with Carrots and Leeks, featuring a rich broth brimming with vegetables and succulent chicken. Alternatively, explore the tantalizing flavors of our Coconut Chicken Stew, where the creamy coconut milk adds a tropical twist to the traditional recipe. For a zesty variation, try our Lemon Chicken Stew, where the bright citrus notes elevate the stew to a refreshing new level. And for those who crave a hearty and flavorful adventure, our Moroccan Chicken Stew, infused with aromatic spices and dried fruits, promises an unforgettable culinary journey. No matter your preference, our chicken stew recipes are guaranteed to satisfy your cravings and warm your soul.

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SKILLET CHICKEN WITH LEEKS AND CARROTS

Skillet Chicken with Leeks and Carrots image

We've adapted a fall favorite, roast chicken, for the warmer months by using bone-in breasts to cut the cooking time in half. Baked on a bed of leeks, carrots, and bread cubes that soak up the meat's flavorful juices, this one-pan meal is worthy of a special occasion.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

Ingredients

3 bone-in, skin-on chicken-breast halves (about 2 pounds total), room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
3 medium leeks, white and light-green parts only, cut into 1-inch rounds, then thoroughly washed and drained (2 cups)
5 medium carrots, peeled and cut on the bias into 1 1/2-inch pieces (2 cups)
2 cups Italian-bread cubes (each about 1 inch square; from 1 small loaf)
2 cloves garlic, minced (2 teaspoons)
1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice
1/4 cup lightly packed fresh mint leaves, sliced, plus more for serving

Steps:

Preheat oven to 450°F. Pat chicken dry; season generously with salt and pepper. Heat a large, heavy ovenproof skillet (such as cast iron) over medium-high. Add butter and 1 tablespoon oil. When butter melts and foam subsides, add chicken, skin-sides down. Cook, undisturbed, until skin lifts easily from skillet and forms a golden-brown crust, about 5 minutes. Transfer to a plate, skin-sides up.
Add leeks, carrots, bread cubes, garlic, lemon zest, and remaining 2 tablespoons oil to skillet, stirring to evenly coat; season with salt and pepper. Return chicken and any accumulated juices to skillet, arranging breasts on top of vegetables in a single layer, skin-sides up.
Roast until a thermometer inserted into thickest part of breasts reads 160°F, 25 to 30 minutes. Transfer chicken to a plate and loosely cover to keep warm. Stir mint into skillet; return to oven. Roast until vegetables are tender and golden and bread turns crisp, 10 to 12 minutes. Stir 1 1/2 tablespoons lemon juice into vegetable mixture and sprinkle with more mint leaves. Drizzle remaining 1 1/2 tablespoons lemon juice over rested chicken. Carve chicken; serve with vegetable mixture.

SAUTEED CARROTS AND LEEKS

Sauteed Carrots and Leeks image

A side to use when you have lots of carrots and leeks to use up from the garden. Wife likes it and so do the kids.

Provided by mcgerm

Categories Side Dish Vegetables Carrots

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

2 leeks, finely chopped
4 carrots, finely chopped
⅓ cup chicken broth
2 tablespoons butter
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
⅛ teaspoon ground black pepper

Steps:

Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

Nutrition Facts : Calories 77.2 calories, Carbohydrate 10.3 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 221.3 mg, Sugar 5.2 g

OLIVER'S CHICKEN STEW

Oliver's Chicken Stew image

Remember the chicken-and-stars soup of your youth? This is like that, but heartier, more healthful and a touch more sophisticated. It's loaded with vegetables - carrots, leeks, celery - and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf. Tiny little star pasta (stellini) make it unbearably charming, and a good squeeze of lemon juice brightens it all up. Serve it over slices of toasted Italian bread for the ultimate in comfort food.

Provided by Jennifer Steinhauer

Categories dinner, one pot, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 3 1/2 - to 4-pound chicken, rinsed
8 cups chicken stock
Salt and freshly ground black pepper
5 medium carrots, thickly sliced
4 medium leeks, tender white part only, thickly sliced
4 celery stalks, thickly sliced
4 cloves garlic, smashed
1 teaspoon chopped thyme
1 bay leaf
3 sprigs flat-leaf parsley
1/2 cup stellini (tiny star pasta)
3 tablespoons unsalted butter
1 tablespoon lemon juice
1 tablespoon chopped tarragon
1/4 cup chopped flat-leaf parsley
6 slices toasted Italian bread
1/4 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese

Steps:

Place the chicken in a 6-quart pot, breast side down. Add the stock, lightly seasoned with salt and pepper, and bring to a boil, skimming often. Add the carrots, leeks, celery, garlic, thyme, bay leaf and parsley and simmer. After 15 minutes, flip the chicken and cook for 25 minutes more. Remove the chicken and let cool.
Discard the bay leaf and parsley. Strain the vegetables, reserving the vegetables and the liquid. Return the stock to the pot; bring to a simmer. Pull the chicken meat off the bones. Add the pasta to the stock and cook for 3 minutes, then whisk in the butter, lemon juice, tarragon and parsley. Add the chicken and vegetables; heat through.
To serve, place a piece of toast in the bottom of each of 6 bowls, then drizzle with olive oil and sprinkle with Parmesan. Top with stew.

Nutrition Facts : @context http, Calories 855, UnsaturatedFat 32 grams, Carbohydrate 45 grams, Fat 51 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1870 milligrams, Sugar 11 grams, TransFat 0 grams

CHICKEN STEW RECIPE

Chicken stew recipe image

Make double portions of this traditional casserole with parsnip, carrot and leek so you can freeze a batch

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h5m

Number Of Ingredients 12

Ingredients

1 tbsp sunflower oil
1 onion, finely chopped
4 garlic cloves, sliced
1.4l hot chicken stock
1 large potato, finely grated
1 tbsp fresh thyme leaf
2 tsp fresh rosemary leaves
2 x 850g family packs skinless chicken thighs (count the number in the pack- you need 16 in total)
6 carrots, halved lengthways and cut into chunks
2 parsnips, halved lengthways and cut into chunks
3 leeks, well washed and thickly sliced
mash and peas, to serve (optional)

Steps:

Heat the oil in your largest pan - an extra-large wok with a lid is ideal. Fry the onion and garlic for a few mins until soft, then pour in the stock and stir in the potato and herbs.
Add the chicken and bring to the boil. Stir in the carrots, parsnips and leeks, then cover the pan and leave to simmer on a low heat for 40-45 mins, stirring every now and then, until the chicken is tender. (Cool and freeze any extra portions, and use within 2 months - thaw at room temperature, then reheat in a pan until bubbling.) Serve with mash and peas, if you like.

Nutrition Facts : Calories 445 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

Tips:

Use a large pot or Dutch oven to ensure the chicken and vegetables have enough space to cook evenly.
If you don't have a Dutch oven, you can use a large skillet or saucepan. Just be sure to adjust the cooking time accordingly.
Sear the chicken in a little oil before adding it to the stew. This will help to brown the chicken and add flavor to the stew.
Use a variety of vegetables in your stew. This will add color, flavor, and nutrients to the dish.
Season the stew with salt, pepper, and other herbs and spices to taste.
Let the stew simmer for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve the stew with your favorite sides, such as rice, noodles, or bread.

Conclusion:

Chicken stew with carrots and leeks is a hearty, flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. This stew is easy to make and can be tailored to your own taste. So next time you're looking for a comforting and delicious meal, give this chicken stew a try.