Popular
Latest From the Show
Chicken, Ham and Potato Hot Pot
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 8 bone-in, skin-on chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 1 pound ham steak, diced 1/2-inch cubes
- 3 tablespoons butter
- 4 leeks, halved, sliced into 1-inch pieces and washed
- 4 cloves garlic, sliced
- 1 cup dry white wine
- 2 cups chicken stock
- 2 tablespoons Worcestershire sauce
- 3 tablespoons Dijon mustard
- 4 medium potatoes, peeled and sliced about 1/4- to 1/2-inch thick
- 2 carrots, sliced
- 1 lemon
- About 1/4 cup tarragon leaves, coarsely chopped
Yield
Serves: 4-6
Preparation
Season the chicken with salt and pepper. Heat a large pot with a lid or a Dutch oven over medium-high heat with olive oil, 2 turns of the pan. Brown chicken on each side then remove to a plate. Add ham to the pan and brown the cubes, 2-3 minutes; remove to a plate.
Add butter to pot and melt. Add leeks and garlic, and season with salt and pepper. Cook to soften, 3-5 minutes. Deglaze the pan with wine, scraping up the bits at bottom of pan. Whisk up stock, Worcestershire and mustard, and pour into pan. Add potatoes, carrots, chicken and ham, and cover.
Cook in a 325F oven or over a medium-low flame for 40-45 minutes, stirring occasionally.
To serve, halve the lemon and squeeze the juice around the pan; garnish with lots of tarragon.