CURRIED CHICKEN STEW WITH APPLES AND LEEKS
1 can Campbell's Healthy Request chicken broth
1 pound chicken wings or drumsticks
2 cups cool water, or more to cover
1 bay leaf
2 pounds skinless, boneless chicken breast and thigh meat
3 leeks, including 1" green, trimmed, quartered and thinly sliced
1 tablespoon mild curry powder
1/3 cup apple cider vinegar
2 Jonathon apples, peeled, quartered, cored, cut in 1/2" pieces
3-1/2 cups chicken broth (from recipe above)
1/4 cup evaporated skim milk
2 tablespoons cornstarch
3 tablespoons Calvados (optional)
Broth: Assemble ingredients in a heavy 4 quart saucepan. Bring liquid to a simmer and cook, uncovered for 1 hour. Skim fat occasionally. Strain and reduce to 3-1/2 cups.
Stew: Trim chicken pieces of excess fat and cut them into 1" chunks. Heat a large skillet, lightly spray with oil and saute chicken pieces in a single layer over medium heat to lightly brown all sides. Remove pieces in a heavy 4 quart pot.
After searing chicken spray the pan again and saute the leeks until they wilt. Move leeks to the side of the pan, spray lightly and add the curry powder. Stir for 1 minute over low heat, then pour in the vinegar to deglaze the pan. Turn leeks, and curry liquid into the pot with the chicken. Add the apple pieces and chicken broth. Bring liquid to a slow simmer and cook 10 minutes, just until the ingredients are tender and the chicken is cooked through.
Finish: Whisk together the milk and cornstarch. Add it to the stew and stir until thickened. Season the stew with white pepper corns and stir in optional Calvados just before serving.
Yield: 6 servings