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
Prep:10 mins
Serves 4-6
3 leeks, halved and finely sliced2 tbsp olive oil, plus extra if needed1 tbsp butter8 small chicken thighs500ml chicken stock1 tbsp Dijon mustard75g crème fraîche200g frozen peas3 tbsp dried or fresh breadcrumbssmall bunch of parsley, finely chopped
STEP 1Tip 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.STEP 2Put 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.STEP 3Add 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.STEP 4When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
