Spring Chicken Stew with Leeks and White Wine
Spring Chicken Stew with Leeks and White Wine is a heartwarming dish that combines tender chicken, sweet leeks, and aromatic herbs in a rich broth. This comforting stew is perfect for cozy nights and impresses guests with its restaurant-quality flavors. Serve it warm alongside crusty bread, and enjoy the delightful blend of textures and tastes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Stewing
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium fresh leeks, chopped
- 2 large carrots, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 3 sprigs fresh thyme
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the leeks, carrots, and garlic.
- In a large pot, heat olive oil over medium heat. Sauté leeks and garlic for about 5 minutes until soft.
- Season chicken breasts with salt and pepper and add them to the pot. Brown for about 6 minutes on each side.
- Add diced carrots and pour in white wine; let simmer for 3 minutes to reduce slightly.
- Pour in chicken broth and add thyme sprigs; bring to a gentle boil before reducing heat to simmer for 30 minutes.
- Taste and adjust seasoning before serving hot.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 330
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Feel free to customize with seasonal vegetables like peas or zucchini. A splash of lemon juice can brighten up the flavors beautifully. For a thicker stew, add a cornstarch slurry during the last few minutes of cooking.