- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 skinless, boneless chicken thighs (about 1-1/2 pounds total), halved
- 1 tablespoon olive oil 6 large leeks, halved lengthwise and cut crosswise into 1-inch pieces
- 1 pound red potatoes, cut into 1/2-inch chunks
- 4 carrots, cut into 1/2-inch pieces
- 2 cups chicken broth
- 1-1/3 cups dry red wine
- 2 tablespoons tomato paste
- 2 ounces smoked ham, diced
Leeks can be very sandy, but if you’re cutting them into pieces (as for this recipe), then you can wash them after you cut them instead of before. Fill a large bowl or the sink with lukewarm water. Slice the leeks, put them in the water and swish the leeks around. The sand will fall to the bottom and the leeks will float on top. Use a small strainer or a slotted spoon to scoop the leeks out.
MENU SUGGESTION: Start with a simple salad of Belgian endive and radicchio in a lemon vinaigrette. For dessert, apple crisp with a scoop of dulce de leche ice cream. Total Time: 1 hour 5 minutes Hands Time: 50 minutes
1.On a plate, combine the flour, 1/4 teaspoon of the salt and the pepper. Dredge the chicken in the flour mixture, shaking off the excess.
2.In a large nonstick Dutch oven, heat the oil over medium heat. Add the chicken without crowding (in batches if necessary) and cook until golden brown on all sides, about 5 minutes. Transfer the chicken to the plate. 3.Add the leeks, potatoes, carrots and 1 cup of the broth to the pan. Cover and cook, stirring occasionally, for 5 minutes. Add the wine, increase the heat to high and cook for 3 minutes. 4.Stir in the remaining 1 cup broth, the tomato paste, ham and remaining 1/4 teaspoon salt. Return the chicken to the pan. Bring to a boil, reduce to a simmer, cover and cook until the vegetables are tender and the chicken is cooked through, about 12 minutes. Makes 6 servings.