Shove-it-in-the-Oven Spring Stew

Name: Shove-it-in-the-Oven Spring Stew
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into large pieces; 1 bunch leeks (about 4 medium), trimmed of dark green parts and root, light green and white part quartered lengthwise, cut into 1-inch lengths and washed thoroughly; 1½ pound new potatoes, your choice (red, yellow, purple, or a mix of all 3), halved; ½ pound carrots peeled and cut into medium chunks; ½ pound mushrooms, quartered if large, halved if small; 4 large cloves garlic, sliced; ¼ cup extra-virgin olive oil; 2 teaspoons dried tarragon; Salt; freshly ground black pepper; 1 cup chicken broth; ½ cup cream heavy cream

threemanycooks.com

Easy oven-roasted stew with vibrant spring veggies and chicken—perfect for the transitional season. Serves 6-8.

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Ingredients

2 pounds boneless, skinless chicken thighs, cut into large pieces
1 bunch leeks (about 4 medium), trimmed of dark green parts and root, light green and white part quartered lengthwise, cut into 1-inch lengths and washed thoroughly
1½ pound new potatoes, your choice (red, yellow, purple, or a mix of all 3), halved
½ pound carrots peeled and cut into medium chunks
½ pound mushrooms, quartered if large, halved if small
4 large cloves garlic, sliced
¼ cup extra-virgin olive oil
2 teaspoons dried tarragon
Salt
freshly ground black pepper
1 cup chicken broth
½ cup cream heavy cream