creamy chicken stew

Creamy Chicken Stew

Recipe cooking time
45 minutes


  1. Heat the butter and olive oil in a casserole pot, add the leeks and a pinch of salt, cook over a low heat until the leeks are soft.
  2. In a frying pan, cook the chicken skin side down over a medium heat until the skin browns, flip over and cook for a further 2 minutes.
  3. Add the chicken to the leeks, pour in the stock and bring to a simmer, cover and cook for 30 minutes.
  4. Stir in the cream, mustard and peas and simmer till thick.
  5. Mix the breadcrumbs and parsley, sprinkle on top of the chicken and grill until golden brown.
  6. Serve with some crusty bread or some steamed potatoes.


  • 3 leeks, cleaned and finely sliced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 5-6 chicken thighs
  • 500ml chicken stock
  • 1 tbsp dijon mustard
  • 100ml cooking cream
  • 100g frozen peas
  • 2 tbsp breadcrumbs
  • 2 tbsp parsley, chopped
  • Salt and pepper