Classic Chicken Stew with Leeks and Saffron

Name: Classic Chicken Stew with Leeks and Saffron
Yield: Serves 6 to 8
Ingredients: 3 pounds, boneless, skinless chicken thighs (about 12 thighs), trimmed and cut into 1-inch pieces; , Salt and ground black pepper; 3 tablespoons, vegetable oil; 4 medium, leeks white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and rinsed thoroughly (about 6 cups); 4 , medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons); 1 teaspoon, minced fresh thyme leaves or 1/4 teaspoon dried; 1/4 teaspoon, saffron threads, crumbled; 1/4 cup, unbleached all-purpose flour; 1/2 cup, dry white wine; 3 1/2 cups, low-sodium chicken broth; 1 1/2 pounds, red potatoes (4 to 5 medium), scrubbed and cut into 3/4-inch chunks; 1 pound, carrots (about 6 medium), peeled and sliced 1/2 inch thick; 2 , bay leaves; 1 cup, frozen peas; 1/4 cup, minced fresh parsley leaves

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Main Courses

Chicken

Vegetables

SERVES6 to 8

WHY THIS RECIPE WORKS

For the chicken component of our Chicken Stew recipe, we opted for boneless, skinless thighs. Browning them with aromatics gave our recipe a flavorful base, and simmering the vegetables in chicken broth gave them complex chicken flavor and ...

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