Chicken Stew with Herbs

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the unpeeled potatoes on to boil in salted water.
  • When cooked, drain and return to the pan, covered with cold water.
  • Leave for a couple of minutes, drain again and remove the skin.
  • Keep the potatoes warm.
  • Meanwhile, heat the oil in a heavy frying pan and stir in the onion.
  • Cook for a few minutes until the onion softens.
  • Then add in the garlic and chicken.
  • Stir occasionally until the chicken turns white, season generously with salt and pepper, sift the flour of the top and stir until it disappears.
  • Add the wine and stir until it thickens with the flour.
  • Let it simmer for a couple minutes, then add the stock and bouquet garni.
  • Return to a boil, reduce the heat immediately and simmer half covered for about 15 minutes.
  • Separately, boil the carrots and leeks until cooked.
  • When tender, add a cupful of the cooking water to the stew along with the carrots and leeks.
  • Stir in the peas.
  • When cooked, garnish with chopped parsley and serve over the cooked potatoes.
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