Shove-It-In-The-Oven Chicken Stew with Spring Vegetables

Gather Ingredients

• 2 pounds (910 g) boneless, skinless chicken thighs, cut into large pieces
• 4 medium leeks, dark green leaves and roots trimmed, light green and white parts quartered lengthwise, cut into 1-inch (2.5-cm) lengths, and thoroughly washed
• 1½ pounds (680 g) red, yellow, or purple (or a mix) new potatoes, halved
• ½ pound (225 g) baby bella or button mushrooms, quartered if large and halved if small
• ½ pound (225 g) carrots, peeled and cut into medium chunks
• 4 large cloves garlic, sliced
• 2 teaspoons dried tarragon
• ¼ cup (60 ml) extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 cup (240 ml) chicken broth
• ½ cup (120 ml) heavy cream