INGREDIENTS
5
Chicken thighs, free-range
3
Carrots
2
Celery stalks
2 cloves
Garlic
1 tsp
Herbes de provence
1
Leek, large
4
Red potatoes, small
1
Yellow onion, large
2 cups
Chicken broth
1
Salt and freshly ground black pepper
3 tbsp
Olive oil, extra virgin
1/3 cup
White wine or sherry