A simple stew in the French country style with the sweetness of leeks and the floral qualities of thyme. Serve with a fresh green mixed-leaf salad, finish with a little fresh goat’s cheese, and you are eating like that middle-class dream, a peasant.
Dust chicken pieces lightly with flour. Melt oil and butter, add chicken and brown really well. Remove chicken, add leeks and cook for 10 minutes until soft. Add carrots and celery, and cook gently for 10 minutes. Add white wine and let bubble for 2 minutes. Add broth, tomatoes, potatoes, herbs, salt and pepper and heat through.
Return the chicken to the pan, and simmer over gentle heat for 1½ hours, turning chicken occasionally. Skim off any oil that may gather on the surface every now and then.
Serve with fresh thyme scattered on top.
© 1998 All rights reserved. Published by Murdoch Books.