I was pouring over my cooking magazines for something to make on Sunday and when I saw the words “Chicken and Carrot Stew” they just called to me. I know it probably doesn’t sound all that exciting to most people but it seemed like a recipe that wouldn’t be too complicated, to frou-frou or too “different” to please both people with finicky eating habits and people who are a little more daring.

The recipe for this dish is found in the April 2011 Bon Appetit and I made it while hanging out at my grandparents’ house on a Sunday. This was a really easy meal to make, in terms of mechanics. It wasn’t super time-consuming but perhaps a bit more so than what you’d want on a week night, after working a long day. So it’s perfect for a Sunday night dinner, when you might want to put a little more effort into a meal and have the time to enjoy it. The texture of the stew is creamy, with the chicken and carrots providing the bulk. The recipe doesn’t call for it but I decided to serve the stew over rice because it just seemed like it needed something to accompany it.

On a side note, when looking for a dry white wine for the recipe, I recommend a Sauvignon Blanc. You can’t really go wrong with it.


  • 2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large)
  • 1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium)
  • 1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes
  • Sea salt
  • 2 tablespoons all purpose flour
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped fresh Italian parsley
  • Fresh thyme sprigs (for garnish)


  • Cook carrots in large saucepan of boiling salted water 3 minutes. Add leeks to pan with carrots and cook until carrots are tender, about 3 minutes longer. Drain; set aside.
  • Sprinkle chicken with sea salt and freshly ground black pepper. Whisk flour, thyme, and paprika in medium bowl. Toss chicken in flour mixture. Heat oil in heavy large nonstick skillet over medium- high heat. Add chicken to skillet and cook until browned, about 2 minutes per side. Add wine; boil until reduced by half, 2 to 3 minutes. Scatter carrots and leeks over chicken. Add broth, cover, and simmer until chicken is cooked through, about 15 minutes. Add cream and mustard. Stir until sauce thickens slightly, about 2 minutes. Season sauce to taste with sea salt and pepper. Transfer to large shallow bowl. Scatter parsley over and garnish with thyme sprigs.