Creamy Chicken Stew
Cook this creamy, comforting stew. This warming one-pot with chicken, peas and leeks is perfect for a special family
Method
Based on 4 servings, adjust as needed.
Step 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.
Step 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.
Step 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.
Step 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.
- Ingredients
- Based on 4 servings
-
1 tbsp Butter 1x Sainsbury's British Butter, Salted 250g -
2 tbsp Olive Oil, plus extra if needed 1x Sainsbury's Olive Oil, Extra Virgin 250ml -
200g Frozen Peas 1x Sainsbury's Garden Peas 910g -
3 Leeks, halved and finely sliced 1x Sainsbury's Leeks 500g -
500ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
8 Chicken Thighs, thighs 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg -
75g Crème Fraîche 1x Sainsbury's British Crème Fraîche 300ml -
small bunch of Parsley, finely chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
1 tbsp Dijon Mustard 1x Sainsbury's Dijon Mustard 185g -
3 tbsp Dried Or Fresh Breadcrumbs 1x Sainsbury's Natural Fine Breadcrumbs 230g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g