french style chicken stew
How to make french style chicken stew recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
1 leek, sliced
4 boneless, skinless chicken thighs, cut into chunks
400 g (13 oz) small new potatoes, halved
1 carrot, sliced
400 ml (14 fl oz) hot chicken stock
50 ml (2 fl oz) dry white wine
100 g (3½ oz) frozen peas, defrosted
2 tablespoons crème fraîche
salt and pepper
handful of chopped tarragon, to garnish
Method:
Place the leek, chicken, potatoes and carrot in a large saucepan. Pour in the stock and wine and season to taste.
Bring to the boil, then reduce the heat and simmer for 15 minutes until just cooked through.
Stir in the peas and crème fraîche and heat through. Scatter over the tarragon and serve immediately.
For chicken sauté with peas, lettuce & tarragon, heat 1 tablespoon oil in a saucepan. Add 300 g (10 oz) thinly sliced chicken and cook for 2 minutes until golden.
Add 1 crushed garlic clove and cook for a further 30 seconds. Pour in 25 ml (1 fl oz) dry white wine and bubble for 1 minute, then add 50 ml (2 fl oz) chicken stock and boil hard for 2 minutes.
Stir in 100 g (3½ oz) defrosted frozen peas, 1 sliced Little Gem lettuce and 2 tablespoons crème fraîche, season to taste and heat through. Sprinkle with chopped tarragon and serve with lightly toasted baguette slices. Total cooking time 10 minutes.
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