This is one of my favorite stews to prepare, and while it has some richness to it with the addition of cream at the end, it never feels heavy to me, just hearty and warming and delicious.
I usually like to prepare this using bone-in chicken parts with the skin, often from a whole bird we have cut up ourselves, but we had some boneless breasts and thighs from Dines Farms in the fridge, and I’m happy to say it worked just as well using those – just keep the pieces in fairly large chunks.
Heat a quarter cup or so of olive oil in a deep, heavy bottomed pot. Season the chicken pieces with salt and pepper, and then dredge them in a bit of flour. Shake off the excess and place the pieces a few at a time into the hot oil to brown, making sure not to crowd the pan. Remove the pieces to a platter as you finish browning them and set them aside.
Add a bit more oil to the pan and add about two cups of sliced leeks (white and pale green parts only) and about a cup of sliced celery. Season with a pinch of kosher salt and allow to cook over medium heat until softened. Add two cloves of garlic, minced, and cook for another minute or two. Stir a tablespoon or two of smooth Dijon mustard into 1/2 cup of white wine until dissolved, then add that to the vegetable mixture.
Once this is bubbling, add 2 cups of chopped tomatoes with their juices, the chicken pieces, 2 cups of chicken broth or water, and 1/2 lb. quartered new potatoes. Cover and allow to come to a boil, then reduce heat, taste to adjust salt, add about 2 tablespoons fresh thyme leaves and about 1/3 cup chopped fresh tarragon leaves. Cover and allow the stew to cook over low heat for at least 1 hour.
Off the heat, stir in 1/4 cup of heavy cream. Garnish with additional thyme and tarragon if desired.