bbcgoodfood.com
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 min
Cook
55 min
Total
1h 5m
Serves
Serves 4-6
Instructions
- 01
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.
- 02
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.
- 03
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.
- 04
When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Nutrition
per serving
- Calories
- 400
- Protein
- 26grams
- Carbs
- 12grams
- Fat
- 27grams
- Fiber
- 4grams
- Sugar
- 4grams
- Sat. fat
- 9grams
- Sodium
- 1milligram
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