Name: Chicken Stew With Leeks & Chantenay Carrots
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 4
Ingredients: 8 chicken thighs; 2 tbsp flour, seasoned with salt and freshly ground black pepper; 1 tbsp olive oil; 2 large leeks, trimmed, sliced into chunks and well rinsed; 250g/9oz Chantenay carrots, whole and unpeeled; 2 tsp dried mixed herbs (ie herbes de Provence); 2 cloves garlic, crushed; 600ml/1pt chicken stock; Chopped fresh parsley, to garnish

VMG Recipes