Chicken, Leek and Tarragon Stew with Mashed Potatoes
Nutrition per serving
| Calories | 960 kcal |
| Protein | 85.6 g |
| Carbs | 75.4 g |
| Fats | 34 g |
| Saturated Fat | 10.1 g |
| Monounsaturated Fat | 15.2 g |
| Polyunsaturated Fat | 5.5 g |
| Sugars | 10.4 g |
| Fiber | 8.2 g |
| Sodium | 3,841 mg |
Ingredients
| Potato, flesh and skin | |
| Onion | |
| Garlic | |
| Leeks, (bulb and lower leaf-portion) | |
| Carrot | |
| Tarragon leaves, fresh | |
| Chicken Stock Cube | |
| Whole Milk (3.25% milk fat) | |
| Butter (salted) | |
| Olive Oil | |
| Chicken Thigh | |
| Cornstarch (Corn flour) |
1. Peel the potatoes and chop into 2cm cubes.
2. Peel/finely slice the onion into half-moon shapes.
3. Peel/finely chop the garlic.
4. Wash the leeks and slice widthways into 1cm rounds.
5. Dice the carrot into ½ cm squares.
6. Cook the potatoes in lightly salted boiling water for about 15 minutes until tender.
7. Place the chicken thighs into a bowl with the flour and pinch of salt and pepper. Mix to evenly coat and shake off any excess flour.
8. In a medium pan, heat ½ a tbsp of oil over medium-high heat. Add the chicken thighs and cook for 3 minutes on one side until brown, then turn and cook for a further minute. Transfer to a plate and set aside.
9. Return the pan to heat with a little more oil if needed and lower heat to medium. Add the onion, garlic and carrot and gently cook for 3 minutes until softened. Add 150ml of water to the pan with the stockpot, then chicken thighs and the leeks. Stir, cover with the lid, cook for 5 minutes, then remove the lid and cook until the sauce reduces and the chicken is cooked through. Stir in the tarragon with a pinch of salt and pepper to taste and remove from heat.
10. Once the potatoes have cooked, drain and return to the pot with 2 tbsp of milk, ½ a tbsp of butter, a pinch of salt and pepper, then mash.
11. Serve the chicken stew in a bowl on top of the mash.
2. Peel/finely slice the onion into half-moon shapes.
3. Peel/finely chop the garlic.
4. Wash the leeks and slice widthways into 1cm rounds.
5. Dice the carrot into ½ cm squares.
6. Cook the potatoes in lightly salted boiling water for about 15 minutes until tender.
7. Place the chicken thighs into a bowl with the flour and pinch of salt and pepper. Mix to evenly coat and shake off any excess flour.
8. In a medium pan, heat ½ a tbsp of oil over medium-high heat. Add the chicken thighs and cook for 3 minutes on one side until brown, then turn and cook for a further minute. Transfer to a plate and set aside.
9. Return the pan to heat with a little more oil if needed and lower heat to medium. Add the onion, garlic and carrot and gently cook for 3 minutes until softened. Add 150ml of water to the pan with the stockpot, then chicken thighs and the leeks. Stir, cover with the lid, cook for 5 minutes, then remove the lid and cook until the sauce reduces and the chicken is cooked through. Stir in the tarragon with a pinch of salt and pepper to taste and remove from heat.
10. Once the potatoes have cooked, drain and return to the pot with 2 tbsp of milk, ½ a tbsp of butter, a pinch of salt and pepper, then mash.
11. Serve the chicken stew in a bowl on top of the mash.