Creamy Chicken Stew

• leek↗3

  halved and thinly sliced

• olive oil↗2 tbsp tbsp

  plus extra if needed

• butter↗1 tbsp tbsp
• chicken thighs8

  thighs

• chicken stock↗500ml ml
• Dijon mustard↗1 tbsp tbsp
• crème fraîche↗75g g
• frozen peas↗200g g
• breadcrumbs (dry or fresh)↗3 tbsp tbsp
• parsley↗small bunch of

  finely chopped

Step-by-step instructions

1. 1

   Place the leeks and oil in a large pot over low heat, add the butter and cook gently for 10 minutes until the leeks are soft.

2. 2

   Place the chicken, skin side down, in a large non‑stick skillet over medium heat, cook until the skin is browned, then flip and brown the other side. Oil isn’t needed, but add a little if the skin starts to stick. Add the chicken to the leeks, leaving excess fat in the pan.

3. 3

   Add the broth to the pot and bring to a gentle boil, season well, cover and simmer for 30 minutes over low heat. Stir in the mustard, crème fraîche and peas, bring back to a gentle boil. You should have a generous amount of sauce.

4. 4

   When ready to serve, preheat the grill. Mix the breadcrumbs with parsley, sprinkle over the chicken and grill until a golden crust forms.