Creamy chicken stew

• porcje: 6 servings
• całkowity czas: 1 hour 5 minutes

Składniki

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 fraîche

200g frozen peas

3 tbsp dried or fresh breadcrumbs

small bunch of parsley , finely chopped

Wskazówki

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.

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.

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.

When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

Wartości Odżywcze

• Kalorie: 400
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 9 g
• Sód: 1 mg
• Węglowodany Całkowite: 12 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 4 g
• Białko: 26 g