Chicken And Mixed Vegetable Stew

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 (4 lb) chicken, cut into 8 pieces
• 3 tablespoons butter
• 4 parsnips, peeled,sliced
• 3 large carrots, peeled,thinly sliced
• 3 medium leeks, halved lengthwise,sliced ( and pale green parts only)
• 1 lb baby new potato, thickly sliced
• 3 tablespoons all-purpose flour
• 3 cups canned chicken broth
• 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
• 1 bay leaf
• 1/4 cup whipping cream

Recipe

• 1 heat vegetable oil in heavy large dutch oven over medium heat.
• 2 sprinkle chicken pieces with salt and pepper.
• 3 add chicken to pot in batches and cook until light brown, about 5 minutes per side.
• 4 transfer chicken to bowl.
• 5 pour off fat from pot and discard.
• 6 add butter to same pot and melt over medium heat.
• 7 add sliced parsnips, carrots, leeks and potatoes and stir to coat.
• 8 cook 8 minutes, stirring occasionally.
• 9 add flour and stir 2 minutes.
• 10 gradually mix in chicken broth.
• 11 increase heat and bring to boil.
• 12 return chicken to same pot.
• 13 add 1 tablespoon tarragon and bay leaf.
• 14 reduce heat, cover and simmer until chicken and vegetables are cooked through, turning chicken occasionally, about 30 minutes.
• 15 using tongs, transfer chicken pieces to large shallow bowl and tent with foil.
• 16 add whipping cream to pot; increase heat and simmer until liquids thicken to sauce consistency, about 10 minutes.
• 17 discard bay leaf.
• 18 mix in remaining 1 tablespoon tarragon.
• 19 season stew to taste with salt and pepper.
• 20 spoon sauce and vegetables over chicken and serve.