Creamy chicken stew

A bowl of food Family Meal Recipes

Preparation and cooking time

  • 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

Nutrient Unit
kcal 400
fat 27g
saturates 9g
carbs 12g
sugars 4g
fibre 4g
protein 26g
salt 1g
Chorizo & mozzarella gnocchi bake


  • 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 fraĂ®che
  • 200g frozen peas
  • 3 tbsp dried or fresh breadcrumbs
  • small bunch of parsley , finely chopped


  • 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
Lemon & greens pesto pasta

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
Teriyaki salmon & green beans

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.

Fajita-style pasta
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