Ingredients
- 8 chicken thighs
- 3 leeks, halved and finely sliced
- 2 tablespoon olive oil, plus extra if needed
- 1 tablespoon butter
- 500ml chicken stock
- 1 tablespoon Dijon mustard
- 75g Greek yoghurt
- 200g frozen peas
- 3 tablespoon dried or fresh breadcrumbs
- small bunch of parsley, finely chopped
Method
- Tip the leeks and oil into a flameproof casserole dish on low heat, add the butter and cook everything very gently for 10 minutes or until the leeks are soft.
- Put the chicken, skin-side down, in a large non-stick frying pan on medium heat. Cook until the skin browns, then turn and brown the other side. You shouldn’t need any oil, but if the skin starts to stick. Add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
- Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, Greek yoghurt and peas and bring to a simmer. You should have quite a bit of sauce.
- When you’re ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.
Source: https://www.bbcgoodfood.com/recipes/creamy-chicken-stew
