Photo from cookstr.com
Prepare this creamy, comforting stew to go with mashed mini jacket potatoes. This hearty one-pot dish with chicken, peas, and leeks is ideal for a special family dinner.
INGREDIENTS
3 halved and finely sliced leeks
2 tbsp olive oil, plus more if desired
1 tablespoon butter
8 small chicken thighs
500ml chicken broth
1 tablespoon Dijon mustard
75 grams crème fraîche
200g peas, frozen
3 tbsp breadcrumbs (dried or fresh)
a small bunch of finely chopped parsley
CREAMY CHICKEN STEW RECIPE
1. Place the leeks and oil in a flameproof casserole dish over a low heat, add the butter, and cook for 10 minutes, or until the leeks are soft.
2. Cook the chicken skin-side down in a large nonstick frying pan over medium heat until the skin browns, then flip and brown the other side. You shouldn't need any oil, but if your skin becomes sticky, add a little. Remove the chicken from the pan, leaving any fat behind.
3. Bring the stock to a simmer in the dish, season well, cover, and cook on low for 30 minutes. Bring to a simmer with the mustard, crème fraîche, and peas. You should have plenty of sauce.
4. Turn on the grill when you're ready to serve. Combine the breadcrumbs and parsley, then sprinkle over the chicken and grill until golden.