Chicken, Leek and Tarragon Stew
with Mashed Potatoes
When chef Rachel decided to make this dish she wanted to create something that matched the season. A little bit wintery but with the promise of impending spring. She hit the nail on the head with this light, vibrant broth and a nice helping of smooth warming mash. The rolling forward of the clocks moves closer with every mouthful!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Potato
1.5
Onion
1
Garlic Clove
2
Leek
1
Carrot
1
Tarragon
1
Flour
(Contains Cereals containing gluten)
4
British Chicken Thighs
1
Chicken Stock Pot
3
Milk
(Contains Milk)
Nutritional information
Utensils
Instructions
Boil a large pot of water with ¼ tsp of salt. Peel the potatoes and chop into (roughly) 2cm cubes. Cook the potatoes over a medium heat for 15-20 mins until you can easily slip a knife through them, then drain them.
Peel and chop the onion in half through the root, then very thinly slice both halves in half moon shapes. Peel and finely chop the garlic. Wash the leeks and chop widthways into 1cm discs. Chop the carrot into less than ½cm cubes. Finely chop the tarragon leaves (discarding the stalk).
Heat 1 tbsp of oil in a large pan over a medium-high heat. Mix the flour with ¼ tsp of salt and pepper, dip the thighs in and pat off any excess flour. Add to the pan and allow to colour for 3-4 mins on one side, turn over and cook for 1 minute and then remove. Tip: The flour will help to tenderise the chicken and thicken the sauce later.
In the same pan, turn the heat down to medium and add the onion, garlic and carrot, allow to soften for 4 mins. Tip: If the pan goes too dry add a drop of water. Return the chicken along with the chopped leek, the stock pot and 300ml of water. Cover with a lid and cook for 10 mins, remove the lid and allow the sauce to reduce by half.
Mash the potatoes once they are cooked and drained. Add 3 tbsp of milk, ¼ tsp of salt, pepper and a tbsp of butter (if you have some in the fridge).
When the chicken is cooked and the sauce has reduced by half, taste for seasoning and add more salt or pepper to your liking. Finally add the tarragon.
Serve the chicken stew on top of your creamy mash.
