Adapted from Elle and Pear
In a large dutch oven, add the butter and olive oil. Once the butter starts to bubble add in the chicken.
Brown the chicken for 5-7 minutes, moving occasionally until all sides have light coloring and no pink can be seen then remove from the pan and set aside.
Add the leeks, garlic, and carrots browning those as well for 5-7 minutes.
Once the leeks are completely softened add the stock, parmesan rind, and some salt.
Bring the liquid to a light boil then reduce the heat to low and add in the peas and chicken, cook through for 2-4 minutes then seasoning to taste and serve hot.
4 servings