Creamy chicken stew
Meals
Cook this smooth, consoling stew to present with our crushed small coat potatoes. This warming one-pot with chicken, peas and leeks is ideal for an exceptional family feast
Cooking Ingredients
3 leeks, divided and finely cut
2 tbsp olive oil, in addition to extra if necessary
1 tbsp margarine
8 little chicken thighs
500ml chicken stock
1 tbsp Dijon mustard
75g crème fraîche
200g frozen peas
3 tbsp dried or new breadcrumbs
little pack of parsley, finely hacked
Cooking Direction
Stage 1
Tip the leeks and oil into a flameproof meal dish on a low intensity, add the margarine and cook everything delicately for 10 mins or until the leeks are delicate.
Stage 2
Put the chicken, skin-side down, in a huge non-stick griddle on a medium intensity, cook until the skin earthy colors, then, at that point, turn and brown the opposite side. You shouldn't require any oil however on the off chance that the skin begins to stick, add a bit. Add the chicken to the leeks, abandoning any fat in the skillet.
Stage 3
Add the stock to the dish and bring to a stew, season well, cover and cook for 30 mins on low. Mix in the mustard, crème fraîche and peas and bring to a stew. You ought to have a lot of sauce.
Stage 4
At the point when you're prepared to serve, put the barbecue on. Blend the breadcrumbs and parsley, sprinkle them over the chicken and barbecue until carmelized.