The flavors in this dish are earthy and aromatic , but light and fresh . It is reccomened to use chicken thighs , as they retain moisture during cooking . The wine , oregano and fennel wafting through the air while cooking leave you salivating for what’s surely coming !
6 large skinless boneless chicken thighs
3 tbs olive oil
3 cups sliced leeks ( white and pale green parts only )
3 cups chopped peeled parsnips
2 cups thinly sliced peeled carrots
2 tbs thinly sliced garlic
3 cups low salt chicken broth
1 cup dry white wine
2 tsp dried oregano
1 tsp fennel seed
1/8 tsp dried crushed red pepper
Chopped fresh parsley
Grated lemon peel
Sprinkle chicken with salt and pepper . Heat 2 tbs oil in a heavy large pot over medium heat . Add chicken ; brown on all sides , about 8 minutes . transfer to plate . Discard drippings from pot .
Heat 1 tbs oil in same pot over medium heat . Add leeks , parsnips , carrots and garlic; saute until vegetables are tender and beginning to brown , about 6 minutes . Add broth , wine , oregano , fennel seed and red pepper . Bring to simmer . Add chicken . Cover ; simmer until chicken is cooked through , about 10 minutes .
Transfer stew to serving bowl . Sprinkle with parsley and lemon peel and serve.