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Chicken and Carrot Stew


Chicken and Carrot Stew Recipe

Ingredients:
  • 2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large)
  • 1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
  • 1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes
  • Sea salt
  • 2 tablespoons all purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh Italian parsley
  • Fresh thyme sprigs (for garnish)
Directions:
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