Chicken and Leek Stew

Tip the leeks into a casserole dish with the oil, add the butter, and gently cook for 10 mins to soften. Meanwhile, pop the thighs in a frying pan, and fry skin-side down until the skin is golden. Flip them over, and brown on the other side for a few mins, then add to the casserole with the leeks.
Pour the stock into the casserole and bring to a simmer, then cover and cook for 30 mins on a low heat. Stir in the crème fraîche and mustard, add the peas, and gently simmer for a few mins more. Pop the grill on, and scatter your stew with a mixture of breadcrumbs and parsley. Stick the whole lot under the grill to brown the topping, then serve with crusty bread. Beautiful!

1 hr

4 serving

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