Creamy Chicken Stew

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  • 2 leeks, halved and finely sliced
  • 2 tbsp olive oil , plus extra if needed
  • 1 tbsp butter
  • 8 small Crysbro 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


  1. Put the leeks and oil into a skillet and cook on a low heat, add the butter and cook for 10 mins or until the leeks are soft.

  2. Put the chicken, skin-side down, in a large non-stick pan on a medium heat, cook until one side browns, then turn and brown the other side.If the skin starts to stick, add a little oil or butter. Add the chicken to the leeks, leaving behind any fat in the pan.

3. Add the chicken stock to the dish and bring to a simmer, season well, cover and cook for  30 mins on low heat. Stir in the mustard, crème fraîche and peas and bring to a simmer. It should have a saucy texture.

4.When the dish is ready to be served, Mix the breadcrumbs and parsley, and sprinkle them  over the chicken and grill until browned.  

Nethmi Rodrigo

Nethmi Rodrigo

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