Chicken, Leek and Tarragon Stew with Mashed Potatoes
Nutrition per serving
Calories | 819 kcal |
Protein | 66.4 g |
Carbs | 69.6 g |
Fats | 30 g |
Saturated Fat | 9 g |
Monounsaturated Fat | 13.7 g |
Polyunsaturated Fat | 4.6 g |
Sugars | 9.7 g |
Fiber | 7.9 g |
Sodium | 3,748 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.
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.
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.