Рецепт Chicken And Leek Stew With Tarragon

Ингредиенты
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Инструкции
- Trim off and throw away root ends and tough green tops of leeks. Cut leeks in half lengthwise and rinse well, then cut crosswise into 1/2-inch-thick slices. Rinse chicken and pat dry. Scrub potatoes and cut into 1/2-inch cubes.
- In a 5- to 6-qt nonstick pan over medium-high heat. Add in oil. Add in chicken and turn as needed to brown lightly on all sides, 4 min. Add in leeks to pan; stir till limp, 3 to 4 min. Add in wine and deglaze pan. Add in broth, minced tarragon, lemon peel, and potatoes; cover and bring to a boil over high heat. Reduce heat and simmer 15 min. Add in peas.
- Add in peas. Combine potato starch and 1/4-c. water. Raise heat and add in the thickener to the stew, stirring till smooth. Season with salt and pepper. Serve.
- Variation: Chicken and Leek Stew with Basil (that see).
- Description: "Tarragon imparts a sweet, mellow flavor to this mild chicken stew."
- NOTES : dinner last night... this is the recipe we tried. it's a knock off of the chicken and leek stew with basil - that used a lot of chicken and wine. I've been trying to make milder gentler meals lately. So if you prefer fewer spices and herbs, this dish is mild, mellow, a bit sweet.
- wine is used to deglaze the pan.