Creamy chicken stew
- Lulu Grimes
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Serves 4-6
Easy
Prep: 10 mins
Cook: 55 mins
A star rating of 4.5 out of 5.326 ratingsRate
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Cook this creamy, comforting stew to serve with our smashed mini jacket potatoes. This warming one-pot with chicken, peas and leeks is perfect for a special family meal
Freezable
Egg-free
High-protein
Keto
Low carb
Nut-free
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Alternatives
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Showing items 1 to 3 of 3
Smashed mini jackets
A star rating of 4.8 out of 5.11 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
3 leeks
halved and finely sliced
-
2 tbsp olive oil
plus extra if needed
-
1 tbsp butter
-
8 small chicken
thighs
-
500ml chicken stock
-
1 tbsp Dijon mustard
-
75g crème fraîche
-
200g frozen peas
-
3 tbsp dried or fresh breadcrumbs
-
small bunch of parsley
finely chopped
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Nutrition: Per serving (6)
-
kcal400
-
fat27g
-
saturates9g
-
carbs12g
low
-
sugars4g
low
-
fibre4g
-
protein26g
high
-
salt1g
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Method
-
step 1
Tip the leeks and oil into a large saucepan on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
-
step 2
Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
-
step 3
Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
-
step 4
When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Recipe from Good Food magazine, December 2019
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A star rating of 4.5 out of 5.326 ratings
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