Creamy Chicken And Leek Stew
This Creamy Chicken & Leek Stew is the ultimate easy one-pot comfort food for cooler days! Tender chicken thighs are simmered with seasonal leeks, garlic, smoked paprika and Dijon mustard before being finished in a rich, creamy sauce.
Equipment
- Enameled Cast Iron Dutch Oven, called an olla de hierro in Spain.
- Wooden cutting board
- Chef knife
- Cooking Tongs
Ingredients
- 2 leeks halved and sliced
- 2 small onions finely sliced
- 3-4 garlic cloves minced
- 100 g / 3.5oz fresh spinach optional
- 2 tbsp Extra Virgin Olive Oil
- 4 chicken thighs bone-in, skinless
- 300 ml / 10fl oz chicken stock
- 1 tsp smoked paprika
- 1 tbsp Dijon mustard
- 200 ml / 6.75fl oz cream
- Small bunch of parsley finely chopped
- Salt and pepper to taste
Instructions
Step 1 - Brown the chicken thighs
- Add the olive oil to a large pan on medium-high heat.2 tbsp Extra Virgin Olive Oil
- Add the chicken in the same pan and cook until slightly browned, then turn and brown the other side, around 4 minutes per side.4 chicken thighs
- Add a splash of oil (or chicken stock) if the chicken starts to stick to the pan.
- Once done, remove the chicken from the pan and set aside for use later.
Step 2 - Saute the leeks
- Next, we saute the leeks for around 5 minutes, stirring frequently. The leeks should become soft and transparent.2 leeks
- Add the sliced onion and continue to saute for another 5 minutes or until the onions soften.2 small onions
- Make a small well in the leek and onion and add the garlic along with a splash of oil and saute just until fragrant, around 1 minute.3-4 garlic cloves
Step 3 - Build Sauce
- Next, we stir in the mustard, paprika, and season to taste with salt and pepper.1 tsp smoked paprika, 1 tbsp Dijon mustard, Salt and pepper to taste
- Add the chicken stock to the sauteed leek and onion and bring to a simmer. Cover and cook for 10 mins. The stock should reduce by around half.300 ml / 10fl oz chicken stock
- Add the fresh spinach and cover. Simmer for 2-3 minutes, just enough to wilt the spinach leaves.100 g / 3.5oz fresh spinach
- Next, add the cream and give everything a stir, then add the chicken thighs. Add a dusting of paprika over the chicken.200 ml / 6.75fl oz cream
- Bring everything back up to a simmer and cook uncovered for 10 minutes.
- Before serving, use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.
Step 4 - Serve
- We love to serve this dish alongside some mashed potatoes. Garnish with some freshly chopped parsley and serve straight from the pan while still piping hot.Small bunch of parsley