Creamy chicken stew served in a casserole dish

Creamy chicken stew

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 10 mins Cook: 55 mins

Easy

Serves 4-6

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving (6)

  • kcal400
  • fat27g
  • saturates9g
  • carbs12g
  • sugars4g
  • fibre4g
  • protein26g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 leeks, halved and finely sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 tbsp olive oil, plus extra if needed
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 small chicken thighs
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 500ml chicken stock
  • 1 tbsp Dijon mustard
  • 75g crème fraîche
  • 200g frozen peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 3 tbsp dried or fresh breadcrumbs
  • small bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Tip 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
samanthaterri
30th Dec, 2019
2.05
The flavours of this casserole are nice enough but the cooking time stated was way off. I didn’t realise until I was serving up that the chicken wasn’t fully cooked so all ingredients had been added. It needed another 30 minutes to be cooked through by which time the peas were horribly overcooked and the creme fraiche had split.
sarahw1986
17th Dec, 2019
5.05
delicious!!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?