Best 4 Chicken Stew With Carrots And Leeks Recipes

Chicken stew with carrots and leeks is a classic dish that is easy to make and perfect for a hearty meal. The combination of tender chicken, sweet carrots, and savory leeks creates a flavorful and satisfying stew. This dish is also a great way to use up leftover chicken, making it a budget-friendly option. With just a few simple ingredients, you can have a delicious and comforting chicken stew ready in no time.

Here are our top 4 tried and tested recipes!

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

CHICKEN WITH PARSNIPS AND CARROTS

Chicken With Parsnips and Carrots image

Make and share this Chicken With Parsnips and Carrots recipe from Food.com.

Provided by katew

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 kgs chicken pieces
2 tablespoons olive oil
sea salt
2 leeks, chopped roughly
4 garlic cloves
2 parsnips, peeled, chopped
2 carrots, peeled, chopped
1 cup chicken stock
6 sprigs thyme

Steps:

Place chicken, oil and salt in a bowl, toss to coat.
Heat a large pot over high heat.
Add chicken, cook in batches , 3 minutes each side till well browned.
Seat aside.
Add leek, garlic and thyme and cook 4 minutes till soft.
Return chicken to pot, add vegetables and stock.
Bring to the boil, reduce heat, cover and cook on low.
Cook 25 minutes or till vegies are tender and chicken cooked through.

Nutrition Facts : Calories 162.9, Fat 7.8, SaturatedFat 1.2, Cholesterol 1.8, Sodium 121.4, Carbohydrate 21.3, Fiber 4.2, Sugar 6.5, Protein 3.2

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

BEEF STEW WITH LEEKS

Beef Stew with Leeks image

Provided by Michael Psilakis

Categories Beef Vegetable Braise Sauté Dinner Meat Leek Fall Winter Simmer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4 to 6 family-style, with potatoes, rice, or orzo

Number Of Ingredients 19

Ingredients

3 tablespoons blended oil (90 percent canola, 10 percent extra-virgin olive)
2 pounds beef stew meat, cut into 1 1/2-inch chunks
Kosher salt and cracked black pepper
1/2 large Spanish or sweet onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 large leek, cut into thick rounds, washed well in cold water, drained
2 tablespoons tomato paste
1/2 cup red wine
2 tablespoons red wine vinegar
3 to 5 cups water
1 fresh bay leaf or 2 dried leaves
1 large sprig rosemary
1 sprig thyme
1 sprig sage
2 cinnamon sticks
Extra-virgin olive oil
Grated orange zest
1 tablespoon roughly chopped parsley

Steps:

Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.

Tips:

To save time, use pre-cut carrots and leeks. You can also use frozen vegetables, just be sure to thaw them before adding them to the stew.
If you don't have white wine on hand, you can use chicken broth instead. Just add an extra 1/4 cup of broth to the stew.
Feel free to add other vegetables to the stew, such as potatoes, green beans, or peas.
If you want a thicker stew, you can add a cornstarch slurry (equal parts cornstarch and water) to the stew at the end of cooking. Just be sure to simmer the stew for a few minutes after adding the slurry, or it will be too thick.

Conclusion:

Chicken stew with carrots and leeks is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, so it is a great option for busy weeknights. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.