Creamy Chicken Stew

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Creamy Chicken Stew

3 leeks, halved and finely sliced

2 tbsp olive oil + extra if required

1 tbsp butter

8 small – medium chicken thighs

500g chicken stock [2 cubes]

1 tbsp Dijon mustard

75g creme fraiche

200g frozen peas

3 tbsp dried of fresh breadcrumbs

Small bunch of parsley, finely chopped

Tip the leeks and oil into a deep oven proof high sided frying pan [it will need to go under the grill later] on a low heat, add the butter and cook very gently for about 10 mins or until the leeks are soft, set aside. Put the chicken, skin side down in another non-stick frying pan on a med heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need oil, but if the skin sticks add a little. Once cooked add the chicken to the leeks, leaving any fat behind in the pan. Add the stock to the pan with the chicken and leeks and bring to a simmer, season well, cover and cook for 30 mins on a low heat. Stir in the mustard, creme fraiche and peas and bring to a simmer. You should have quite a bit of sauce. Use a little corn flour with water to thicken if required. Before serving sprinkle the breadcrumbs over the chicken and brown under a hot grill. THE HANDLE OF THE PAN WILL BECOME HOT. USE A THICK CLOTH OR OVEN GLOVES. Serve with green veg or rice.

 

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