Creamy Chicken Stew

A cosy pot of creamy chicken stew is exactly the kind of dish that makes cold evenings feel softer.

Leeks bring natural prebiotic fibres that support gut health. Chicken thighs offer high-quality protein and B-vitamins needed for normal energy metabolism. A spoonful of Dijon mustard adds gentle heat and brings polyphenols from mustard seeds, while peas contribute plant protein and naturally occurring vitamin C for immune support.

Everything simmers into a comforting, creamy sauce that finishes beautifully under the grill.

What you need:
3 leeks, halved and finely sliced
2 tbsp olive oil, plus extra if needed
1 tbsp butter
8 small chicken thighs
500 ml chicken stock
1 tbsp Dijon mustard
75 g crème fraîche
200 g frozen peas
3 tbsp dried or fresh breadcrumbs
Small bunch of parsley, finely chopped
How to do it:
Place the leeks and olive oil in a large saucepan over low heat. Add the butter and cook gently for about 10 minutes, stirring occasionally, until the leeks are soft.
Heat a large non-stick frying pan over medium heat. Lay in the chicken thighs, skin-side down, and cook until the skin turns golden. Flip and brown the other side. Add a little extra oil only if the skin begins to stick. Transfer the chicken to the leek pan, leaving any rendered fat behind.
Pour in the chicken stock, season well and bring to a gentle simmer. Cover and cook over low heat for 30 minutes. Stir in the Dijon mustard, crème fraîche and peas, then bring back to a gentle simmer. You should have plenty of sauce.
Heat the grill. Mix the breadcrumbs and parsley together, scatter over the chicken and grill until the top is golden and crisp.

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