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Chicken and Leek Stew

"A savory herbed soup is served topped with chicken breasts and a slice of lemon. This sturdy stew also calls for knives and forks."
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Ingredients

30 m servings 483 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 43 g
  • 86%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. Trim off and discard root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.
  2. In a 5- to 6-quart nonstick pan over medium-high heat, melt butter. Add chicken and turn as needed to brown lightly on all sides, 4 to 5 minutes total; transfer to a small bowl.
  3. Add leeks to pan; stir until limp, 3 to 4 minutes. Add broth, vermouth, chopped basil, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 10 minutes. Lay chicken on vegetables in pan; cover and simmer until potatoes are tender when pierced and chicken is white in center of thickest part (cut to test), 10 to 16 minutes longer.
  4. With a slotted spoon, return chicken to the small bowl. Add peas to leek mixture. In another small bowl, blend cornstarch and 1/4 cup water until smooth. Stir into pan and bring to a boil over high heat, stirring. Add salt and pepper to taste.
  5. Spoon equal portions of the leek mixture into wide soup bowls. Top each mound of leeks with a piece of chicken (if desired, cut breasts crosswise into 1/2-inch-thick slices). Garnish with lemon slices and basil sprigs.

Footnotes

  • Reprinted with permission of Sunset(R) magazine. All rights reserved.

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Reviews

Read all reviews 4
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good tasting, pretty easy. no peas so i used sm pkg. cut froz. green beans nuked first per pkg directions, worked fine. agree that chicken should be cut into bite sz pieces and stirred into st...

Very tasty, light-flavored stew. Great for summer!

We loved this thick stew - much more to our taste than soup! I didn't have any peas, and can't say I missed them. Next time I might cut the chicken into pieces and stir them into the stew rath...

Easy to prepare and tastes great!

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