Chicken and thyme stew

Name: Chicken and thyme stew
Yield: Feeds four
Cuisine: France
Ingredients: 2 carrots, finely chopped; 3 leeks, trimmed, washed and sliced; 1 tbsp butter; 1 tbsp light olive oil; enough flour to coat chicken; enough flour to coat chicken; 5 chicken thighs; 5 chicken drumsticks; 4 stalks Italian parsley; 4 sprigs thyme; 4 potatoes, peeled and diced; 300 g (11 oz) canned tomatoes; 1 cup chicken broth or water; 1 cup chicken broth or water; ½ cup white wine; 4 celery stalks, finely chopped; sea salt and freshly ground pepper; sea salt and freshly ground pepper

Preparation info

Feeds
four

Difficulty
Easy

Appears in

Old Food

By Jill Dupleix

Published 1998

About

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.

Ingredients

5 chicken drumsticks
5 chicken thighs
enough flour to coat chicken
1

Europe
France
Mediterranean

Method

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