Make Chicken and Carrot Leek Stew

Chicken and Carrot Leek Stew

Ingredients:

- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 leeks, sliced
- 2 carrots, sliced
- 2 boneless, skinless chicken breasts, cut into cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 cups chicken broth
- 1/2 cup white wine
- 2 tablespoons cornstarch
- 2 tablespoons cold water

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the garlic and leeks and cook for 3 minutes, stirring occasionally.

2. Add the carrots, chicken, thyme, oregano, paprika, pepper, and salt. Cook for 5 minutes, stirring occasionally.

3. Add the chicken broth and white wine and bring to a boil. Reduce the heat to low and simmer for 15 minutes.

4. In a small bowl, whisk together the cornstarch and cold water until smooth. Add the mixture to the pot and stir until the stew thickens.

5. Serve the stew hot. Enjoy!