Creamy chicken stew
Prep
10 mins
Cook
55 mins
Servings
4
Difficulty
Medium
This creamy chicken stew is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Chicken thighs are incredibly forgiving and stay tender no matter what, plus they're budget friendly compared to breasts. The leeks add a subtle sweetness that makes the whole dish feel special, and they're packed with fiber which is great for digestion. Everything simmers together beautifully with a touch of Dijon mustard and crème fraîche to create this silky sauce that my family absolutely loves. It's simple, satisfying, and perfect for feeding people you care about.
Ella x
Ingredients
- 13 leeks halved and finely sliced
- 2 tbspolive oil plus extra if needed
- 1 tbspbutter
- 8 smallchicken thighs
- 500 mlchicken stock
- 1 tbspdijon mustard
- 75 gcrème fraîche
- 200 gfrozen peas
- 3 tbspdried or fresh breadcrumbs
- 1 smallbunch of parsley finely chopped
Detail level
Instructions
- 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.
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