Recipe: Chicken and Parsnip Stew with Leeks and Potatoes

Serves 4

At first glance, the ingredient list looks long but it’s really just pantry staples and herbs. Everything goes in the pot to simmer together, so it’s a really easy recipe.

Ingredients

• 2 tbsp olive oil
• 4 bone-in, skin-on chicken thighs
• 1 cup diced celery
• 1 cup sliced carrot
• 3 cloves garlic, crushed
• 1⁄4 cup all-purpose flour
• 4 cups chicken stock
• 2 cups sliced leeks
• 2 cups round slices of parsnips
• 2 cups peeled, diced russet potatoes
• 1 tbsp grainy mustard
• 1⁄2 tsp dried oregano
• 1⁄2 tsp dried rosemary
• 1⁄2 tsp dried thyme
• 1⁄2 cup whipping cream
• Salt and ground black pepper
• Fresh herbs and bacon bits, for garnish (optional)

Method

Preheat the oven to 375°F.

Place the oil in a large Dutch oven and turn the heat to medium-high. Once the oil is hot, add the chicken, skin side down, and sear until browned. Flip and brown the other side, about 10 to 12 minutes in total.

Turn the heat down to medium and add the celery, car[1]rots and garlic. Cook, stirring occasionally, until the veggies are translucent and just starting to get some brown bits, about 5 to 7 minutes.

Stir in the flour and let it cook for 2 minutes, stirring fre[1]quently. Whisk in the stock until the flour has dissolved, then add the leeks, parsnips, potatoes, mustard, oreg[1]ano, rosemary and thyme.

Bring the stew to a gentle boil, then place the pot in the oven, uncovered. Bake until cooked through and browned on top, about 45 minutes.

Remove the stew from the oven, stir in the cream, and season to taste with salt and pepper. Serve hot, topped with fresh chopped herbs from your garden or some bacon bits, if using.

Excerpted from West Coast Kitchen Garden by Sabrina Currie. Copyright © 2026 by Sabrina Currie. Photographs copyright © 2026 by Sabrina Currie and DL Acken. Published by TouchWood Editions. Reproduced by arrangement with the Publisher. All rights reserved.