A: | 1T olive oil |
1# chicken thighs, cubed | |
5c garlic, minced | |
B: | 1 onion, chopped |
2 leeks, sliced | |
2-3 carrots, diced | |
2t black pepper, ground | |
C: | 1T flour |
1t rosemary, coarsely ground | |
2t thyme | |
D: | 6C chicken stock |
1. | Brown (A) in heavy pot over medium heat, remove. |
2. | Saute (B) in pot until crisp-tender. |
3. | Add (C) and stir to coat, then add (D), bring to simmer, add reserved chicken. |
Servings: 8