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.
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
Place the leeks and oil in a flameproof casserole dish over low heat. Add the butter and cook gently for 10 minutes, or until the leeks have softened.
Place the chicken, skin-side down, in a large non-stick frying pan over medium heat. Cook until the skin is golden brown, then flip and brown the other side. You likely won’t need oil, but if the skin begins to stick, add a small amount. Transfer the chicken to the leeks, leaving any excess fat behind in the pan.
Pour the stock into the dish and bring it to a gentle simmer. Season generously, cover, and cook on low heat for 30 minutes. Stir in the mustard, crème fraîche, and peas, then bring the mixture back to a simmer. You should end up with a generous amount of sauce.
When you’re ready to serve, turn on the grill. Mix the breadcrumbs with the parsley, sprinkle the mixture over the chicken, and grill until golden brown.
4-6
servings10
minutes55
minutes1
hour5
minutesCook 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
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
- Place the leeks and oil in a flameproof casserole dish over low heat. Add the butter and cook gently for 10 minutes, or until the leeks have softened.
- Place the chicken, skin-side down, in a large non-stick frying pan over medium heat. Cook until the skin is golden brown, then flip and brown the other side. You likely won’t need oil, but if the skin begins to stick, add a small amount. Transfer the chicken to the leeks, leaving any excess fat behind in the pan.
- Pour the stock into the dish and bring it to a gentle simmer. Season generously, cover, and cook on low heat for 30 minutes. Stir in the mustard, crème fraîche, and peas, then bring the mixture back to a simmer. You should end up with a generous amount of sauce.
- When you're ready to serve, turn on the grill. Mix the breadcrumbs with the parsley, sprinkle the mixture over the chicken, and grill until golden brown.
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