French Chicken Stew

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

5-6 free-range chicken thighs (skin left on)

3 tablespoons extra virgin olive oil

2 cloves garlic, finely minced

1 large yellow onion, peeled and quartered

1 large leek, sliced (white and light green parts only)

3 carrots, chopped into large pieces

2 celery stalks, cut into large pieces

4 - 6 small red potatoes, cut in half

1 teaspoon Herbes de Provence

1/3 cup white wine or sherry

2 cups chicken broth

salt and freshly ground black pepper to taste

Directions

Heat the olive oil over medium heat in a large dutch oven.

Arrange the chicken in the pot, skin side down in a single layer and cook for 3-4 minutes until golden brown.

Add the wine and let simmer for a minute.

Turn the chicken to the other side and cook for another minute.

Add the garlic

Arrange the onion, leeks, carrots, celery, and potatoes around the chicken.

Sprinkle Herbes de Provence over the stew and add salt and freshly ground pepper.

Add the chicken broth

Place the lid on the dutch oven and cook over medium-low heat for 45-50 minutes, stirring occasionally to ensure the bottom doesn't get burned.

Serve on plates with a spoonful of Dijon Mustard to stir into the broth.

Nutrition

• Serving Size: 1
• Calories: 507
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Cholesterol: 168 mg
• Sodium: 658 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 35 g