Chicken and Leek Cream Stew

When I cooked for a family that moved to the United States from Europe I simply Googled a metric conversion chart to transform grams into ounces for the recipes they liked me to prepare for them. The family absolutely loved this comforting stew recipe found on the bbcgoodfood web site. Click here to here to buy the kitchen supplies needed for this recipe from my storefront.

You Will Need:

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

What to Do:

1. Put the leeks and oil into a flameproof casserole dish 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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: