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Chicken & leek stew

Last Updated: 17 January 2019

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Chicken & leek stew

Flavourful leeks are matched perfectly with chicken and mushrooms in this tasty stew recipe.

Ingredients: 

4 organic chicken thighs, skin removed

1 tsp butter

3 large leeks, washed and sliced

1 tbsp plain flour or cornflour

200ml reduced-salt chicken stock

100g reduced-fat cream cheese or crème fraiche

100g mushrooms, washed and quartered

1 tsp dried rosemary and/or thyme

1 tbsp Dijon mustard

 

Method:

1. Heat oil in a large frying pan and cook the chicken for around 5-10 minutes, until browned. Remove from the pan and keep aside.

2. Add the butter to the same pan and soften the leeks for a couple of minutes. Sprinkle the flour over the leeks and cook for a couple of minutes, stirring continuously.

3. Next add the stock and herbs and bring to a simmer for about 5 minutes. Add the cream cheese, mustard and stir until melted into the sauce.

4. Put the chicken and mushrooms into a large casserole dish and then add the stock. Cook on a medium heat for around 30 minutes, until the chicken is cooked through.

5. Serve with brown rice, or crusty brown bread and green vegetables. 

 

Serves 4

Categories:
Recipes
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