Name: Chicken and Carrot Stew
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 Servings
Ingredients: 2 cups 1/4-inch-thick rounds peeled carrots (about 3 medium-large); 1 1/2 cups thinly sliced leeks (white and pale green parts only; about 2 medium); 1 1/4 pounds skinless boneless chicken thighs, cut into 2-inch cubes; Sea salt; 2 tablespoons all purpose flour; 1 teaspoon chopped fresh thyme; 1 teaspoon paprika; 2 tablespoons olive oil; 1/2 cup dry white wine; 1/2 cup low-salt chicken broth; 1/2 cup heavy whipping cream; 1 tablespoon Dijon mustard; 1/4 cup chopped fresh Italian parsley; Fresh thyme sprigs (for garnish)

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