Chicken, Leek and Tarragon Stew with Mashed Potatoes

Nutrition per serving

Calories594 kcal
Protein44.6 g
Carbs53.5 g
Fats22.2 g
Saturated Fat5.8 g
Monounsaturated Fat11.3 g
Polyunsaturated Fat3.3 g
Sugars7.2 g
Fiber6.2 g
Sodium1,933 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 thigh 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 thigh 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 120ml of water to the pan with the stockpot, then chicken thigh 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 the milk, butter, a pinch of salt and pepper, then mash.

11. Serve the chicken stew in a bowl on top of the mash.