The Recipes

Chicken and Carrot Stew

This is very healthy and yet very filling.  Excellent for a mid-week meal when you want to be comforted without all of the guilt of heavier winter meals.

Chicken and Carrot Stew


- 1 chicken thigh, skin removed
- 1 leek, thoroughly rinsed and cut into half-moons
- 1 carrot, peeled and cut into rustic pieces
- 1/2 c. flour
- 1 T. cayenne
- 1 T. paprika
- splash of white wine
- 1 clove garlic, minced
- 1/4 c. black lentils
- 1- 1 1/2 c. chicken stock
- salt
- pepper
- olive oil
- flat-leaf parsley, chopped for garnish

Combine the flour, cayenne and paprika in a shallow bowl.  Season the mixture with salt and pepper.  Season the chicken thigh separately with salt and pepper.  Dredge the chicken thigh in the flour mixture and tap off any excess.

Heat 1 T. of olive oil in a pot.  Once the oil is hot, add the chicken thigh and cook for 2-3 minutes per side to develop a brown crust.  Remove the thigh and set it aside.

Add the leek and carrot to the pot and season with salt and pepper.  Let them cook for 2-3 minutes, then stir in the garlic for another minute.  Add in the wine and let it reduce by half, scraping up any brown bits up from the bottom.  Add in the lentils and stock.  Nestle the chicken thigh into the lentils.  You may want to add 1/4-1/2 c. extra stock or water, as everything will cook together.  Add in the bay leaf, cover, and simmer for 20-25 minutes.  Discard the bay leaf and ladle the mixture into a bowl.  You can leave the chicken on the bone, or let it rest for a few minutes and slice or shred the chicken and add it back to the stew.  Top with the parsley.