Name: Creamy chicken stew
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: Serves 4-6
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

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

1 hr 5 min total 10 min prep 55 min cook Serves 4-6 400 cal

Instructions

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1 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.
2 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.
3 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.
4 When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.