Chicken and Leek Stew With Potatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 2 lb (907 g) boneless, skinless chicken thighs
• 2 tsp kosher salt, divided; 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 large leeks (about 1 lb / 450 g), cleaned and sliced
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour
• 4 cups (946 ml) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 bay leaf
• 1 tbsp Dijon mustard
• 1/3 cup (80 ml) heavy cream
• 2 tbsp chopped fresh parsley

Do This

• 1. Season chicken with 1 1/2 tsp salt and pepper; brown in oil (6–8 minutes total). Remove.
• 2. Soften leeks and onion in butter with a pinch of salt (8–10 minutes); add garlic (30 seconds).
• 3. Stir in flour for 1 minute; slowly whisk in broth.
• 4. Add potatoes, thyme, bay leaf, and mustard; bring to a gentle simmer.
• 5. Return chicken; cover and simmer 25–30 minutes until potatoes are tender and chicken is 165°F (74°C).
• 6. Stir in cream; simmer uncovered 3–5 minutes to thicken.
• 7. Finish with parsley; taste and adjust salt. Serve hot.

---

Why You’ll Love This Recipe

• Comforting and not fussy: one pot, simple steps, big payoff.
• Subtly sweet flavor: leeks melt into the broth and balance the savory chicken.
• Hearty but balanced: tender chicken, creamy potatoes, and a light herb finish.
• Great for leftovers: the flavors deepen overnight.

Grocery List

• Produce: 2 large leeks, 1 large yellow onion, 4 garlic cloves, 1 1/2 lb (680 g) Yukon Gold potatoes, fresh parsley
• Dairy: unsalted butter, heavy cream
• Pantry: olive oil, all-purpose flour, low-sodium chicken broth, Dijon mustard, dried thyme (or fresh), bay leaf, kosher salt, black pepper

Full Ingredients

Chicken

• 2 lb (907 g) boneless, skinless chicken thighs
• 2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Stew Base

• 2 tbsp unsalted butter
• 2 large leeks (about 1 lb / 450 g), dark green tops trimmed; halved, rinsed well, and sliced into 1/4-inch half-moons
• 1 large yellow onion, diced (about 1 1/2 cups / 225 g)
• 4 garlic cloves, minced
• 2 tbsp all-purpose flour

Broth, Potatoes, and Herbs

• 4 cups (946 ml) low-sodium chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, peeled if you like, cut into 1-inch chunks
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1 bay leaf
• 1 tbsp Dijon mustard

Finish

• 1/3 cup (80 ml) heavy cream
• 2 tbsp chopped fresh parsley
• Additional salt and black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the leeks and potatoes

Trim off the dark green leek tops and root ends. Slice the leeks in half lengthwise, then rinse thoroughly under running water, fanning the layers to remove any grit (leeks love to hide sand). Slice into 1/4-inch half-moons.

Cut the potatoes into 1-inch chunks so they cook evenly. Mince the garlic, dice the onion, and chop the parsley for the finish.

Step 2: Season and brown the chicken

Pat the chicken thighs dry with paper towels (this helps them brown). Season with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until the oil shimmers. Add chicken in a single layer (work in batches if needed). Brown for 3–4 minutes per side, just until you get good color.

Transfer chicken to a plate. It will finish cooking in the stew.

Step 3: Soften the leeks and build the sweet-savory base

Reduce heat to medium. Add 2 tbsp butter to the pot. Once melted, add the sliced leeks, diced onion, and the remaining 1/2 tsp salt.

Cook, stirring occasionally, for 8–10 minutes, scraping up any browned bits from the bottom as the vegetables release moisture. You’re aiming for soft, glossy leeks and onion, not deep browning.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Thicken with flour, then add the broth smoothly

Sprinkle 2 tbsp flour over the vegetables and stir constantly for 1 minute. This quick cook removes the raw flour taste and helps the stew thicken gently.

Slowly pour in 4 cups chicken broth, stirring and scraping the bottom of the pot as you go so the broth stays lump-free and you capture all the flavor.

Step 5: Add potatoes and herbs, then simmer gently

Add the potatoes, 1 tsp thyme, 1 bay leaf, and 1 tbsp Dijon mustard. Stir well.

Bring the stew to a light simmer over medium-high heat, then immediately reduce to low to maintain a gentle simmer (small bubbles, not a rolling boil). This keeps the chicken tender and the potatoes intact.

Step 6: Return the chicken and cook until tender

Nestle the browned chicken (and any juices from the plate) back into the pot. Cover with a lid and simmer gently for 25–30 minutes, stirring once or twice during cooking.

The stew is ready for the next step when the potatoes are tender and the chicken reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.

Step 7: Finish with cream and parsley

Reduce heat to low. Stir in 1/3 cup heavy cream. Simmer uncovered for 3–5 minutes to slightly thicken and bring everything together.

Turn off the heat. Remove the bay leaf. Stir in 2 tbsp chopped parsley. Taste and adjust with additional salt and pepper as needed.

Serve hot, ideally with crusty bread to soak up the leek-and-herb broth.

Pro Tips

• Clean leeks well: Slice first, then rinse in a bowl of cold water; lift out the leeks so grit stays at the bottom.
• Keep the simmer gentle: A hard boil can make chicken tough and can break down the potatoes too much.
• Control thickness: If you want it thicker, simmer uncovered an extra 5–10 minutes. If it’s too thick, splash in an extra 1/4–1/2 cup (60–120 ml) broth.
• Best pot choice: A heavy Dutch oven holds steady heat and helps prevent scorching during the long simmer.
• Season at the end: Broth reduces as it simmers; tasting at the end prevents over-salting.

Variations

• Extra-herby version: Add 1/2 tsp dried rosemary (or 1 tsp fresh, finely chopped) with the thyme.
• Make it brighter: Stir in 1 tsp lemon juice or 1 tsp white wine vinegar at the end to wake up the flavors (especially nice if your broth is very rich).
• No cream, still cozy: Skip the cream and mash a few potato pieces against the side of the pot to naturally thicken the stew.

Storage & Make-Ahead

Cool to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, adding a splash of broth if needed. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If you’re making it ahead, wait to add the parsley until just before serving for the freshest flavor.

Nutrition (per serving)

Approximate, based on 6 servings: 420 calories, 32 g protein, 32 g carbs, 18 g fat, 4 g fiber, 780 mg sodium.