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Creamy Chicken Stew<\/strong><\/em><\/span><\/p>\n 3 leeks, halved and finely sliced<\/p>\n 2 tbsp olive oil + extra if required<\/p>\n 1 tbsp butter<\/p>\n 8 small \u2013 medium chicken thighs<\/p>\n 500g chicken stock [2 cubes]<\/p>\n 1 tbsp Dijon mustard<\/p>\n 75g creme fraiche<\/p>\n 200g frozen peas<\/p>\n 3 tbsp dried of fresh breadcrumbs<\/p>\n Small bunch of parsley, finely chopped<\/p>\n 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.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Creamy Chicken Stew 3 leeks, halved and finely sliced 2 tbsp olive oil + extra if required 1 tbsp butter 8 small \u2013 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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[123],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2RE","jetpack-related-posts":[{"id":6597,"url":"http:\/\/wenvoe.org.uk\/?p=6597","url_meta":{"origin":11014,"position":0},"title":"Colcannon Fish Pie","author":"Alan Williams","date":"30th September 2019","format":false,"excerpt":"\u00a0 COLCANNON FISH PIE 600g Maris Piper potatoes, peeled and diced 4 large Savoy cabbage leaves (about 100g), finely sliced 500g pack leeks, sliced 1 tbsp. vegetable oil 1 large onion, finely sliced 1 chicken stock cube, made up to 300ml 300ml milk 3 tbsp. cornflour, mixed with 4 tbsp.\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13997,"url":"http:\/\/wenvoe.org.uk\/?p=13997","url_meta":{"origin":11014,"position":1},"title":"Cod Loin with Bacon Crumble Topping: Spaghetti with Leeks, Gorgonzola and Walnuts","author":"Alan Williams","date":"14th February 2024","format":false,"excerpt":"Cod Loin with Bacon Crumble Topping 50g butter, room temperature 1 tbsp coarsely chopped tarragon leaves 4 rashers streaky bacon, chopped small 25g fresh white breadcrumbs 4 plump cod loins 1 tbsp flour, seasoned with salt and fresh black pepper 1 - 2 tbsp olive oil Fresh tender stem broccoli\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4287,"url":"http:\/\/wenvoe.org.uk\/?p=4287","url_meta":{"origin":11014,"position":2},"title":"Cheese Tartlets and Fishcakes","author":"Alan Williams","date":"27th February 2018","format":false,"excerpt":"\u00a0 Leek and Goat's Cheese Tartlets 4 med leeks, trimmed, halved and finely sliced large knob of butter 2 tbsp thyme leaves and 4 nice sprigs 375g block of puff pastry 4 good slices goats cheese [with rind] truffle oil or walnut oil [optional] Wash the leeks and drain. Heat\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4756,"url":"http:\/\/wenvoe.org.uk\/?p=4756","url_meta":{"origin":11014,"position":3},"title":"Roast Chicken Thighs with Asparagus and Garlic","author":"Alan Williams","date":"27th June 2018","format":false,"excerpt":"Roast Chicken Thighs with Asparagus and Garlic 8 chicken thighs, boned, skin on 750g Jersey Royals, cut into bit sized pieces 1 large whole garlic bulb, cloves separated 1 tbsp. garlic olive oil 1 lemon small handful fresh rosemary sprigs 300g large asparagus, woody ends removed 2 med leeks trimmed,\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4117,"url":"http:\/\/wenvoe.org.uk\/?p=4117","url_meta":{"origin":11014,"position":4},"title":"Chicken, Celery and Mushroom Cobbler","author":"Alan Williams","date":"30th December 2017","format":false,"excerpt":"\u00a0 Chicken, Celery and Mushroom Cobbler 500g chicken breasts, [or use any leftover turkey and ham] cubed 250ml chicken stock 25g butter and 1 tbsp. oil 5 sticks of celery, thinly sliced 3 medium leeks, trimmed and thinly sliced 250g mushrooms sliced 2 lemons, juiced and zested 1 tbsp. flour\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"http:\/\/wenvoe.org.uk\/?cat=123"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4625,"url":"http:\/\/wenvoe.org.uk\/?p=4625","url_meta":{"origin":11014,"position":5},"title":"Squash and Pasta","author":"Alan Williams","date":"26th May 2018","format":false,"excerpt":"Roast Squash with Moroccan Spices ! butternut squash, about 1kg 8 small shallots 1 tbsp. harissa 3 tbsp. garlic olive oil + extra for drizzling 450g can of butter beans, rinsed and drained 100g baby spinach leaves 1 rounded tsp clear honey To serve: Couscous flecked with chopped coriander, lemon\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11014"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11014"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11014\/revisions"}],"predecessor-version":[{"id":11016,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11014\/revisions\/11016"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11014"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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