Creamy chicken stew

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

  • Prep:10 mins
    Cook:55 mins
  • Easy

Nutrition per serving

  • kcal 400
  • fat 27g
  • saturates 9g
  • carbs 12g
  • sugars 4g
  • fibre 4g
  • protein 26g
  • salt 1g

Ingredients

  • 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

Method

  1. Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.

  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.

  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.

  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.