The weather has been a yo-yo the last few weeks, the norm for New York as winter refuses to relinquish control to spring. It was a delightful almost 70ºF a few days ago, and now we’re back to needing the thermostat cranked up to shake the chill from the house when I wake.
This stew is the perfect remedy for needing a hearty meal that doesn’t feel too heavy or wintery. The vegetables could easily pass for any season. It’s the light, flavorful brothy sauce, though, that reminds me winter will be a thing of the past soon enough.
I’m not sure there’s anything distinctly French about this stew, though it does feel like the kind of dish a friend’s mom would’ve made when I visited them in France. I was inspired to make this stew after seeing the movie, The Taste of Things. The leeks, baby potatoes and button mushrooms felt very much like the ordinary ingredients used to make a comforting meal in any Grand mére’s kitchen, except for the boneless, skinless chicken breasts which would likely be replaced with a thigh or drumsticks, perhaps even a whole chicken.
When I first made this recipe I was in the thick of my calorie deficit for weightloss, with limited macros, so the rather dull cut of chicken and weight listed in the recipe made the most sense for me at the time. I’ve made notes below the recipe for other cuts you can use, just be mindful that any changes to the recipe will affect the nutritional information listed, and possibly the cooking time.
Should you decide to go with the boneless breast as I did here, you may be surprised how tender they turn out—all thanks to the braise in the oven. The stew tastes as wonderful on day three as it did when hot from the oven. I tend to serve it with a salad, usually baby spinach , cucumbers, tomatoes and maybe some olives. Bread is a definite must to soak up the sauce. —xo, j.
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