Nothing is more comforting than a delicious chicken stew. It’s the default stew or soup when you’re feeling a bit run down, and at this time (during Covid) we all feel a bit rubbish. Here’s a lovely recipe for a hearty creamy stew the whole family will love. Also, none will go to waste as any left can be blitzed with a stick blender to make a soup.
For 4-6, you will need
- 5 or 6 skinless chicken breasts
- 2 garlic cloves, crushed
- 5 shallots, peeled and halved lengthways
- 1 leek, sliced
- 100g mushrooms, finely sliced
- 2 sticks celery, sliced
- 2 peeled carrots, sliced
- 250g small new potatoes
- 200ml chicken stock
- 1 tablespoon cornflour
- 1 level teaspoon dried thyme
- 1 heaped teaspoon dried oregano
- 2 bay leaves
- 2 teaspoons Dijon mustard
- 100ml creme fraiche
This recipe takes four hours to cook using a slower cooker on the high setting. You can make it on the stove on a low/medium heat for a similar time.
Put your slow cooker on high. Put the leeks, carrots, celery and shallots in the pot and sprinkle the cornflour on top. Stir to combine. Add the potatoes and mushrooms on top. Finish off my arranging the chicken breast on the top. It’s OK if they’re snuggly fitted!
Make the chicken stock and add the garlic, mustard, thyme and oregano. Add a good seasoning of salt and pepper (not too much salt if using a normal stock cube). Pour over the chicken breasts. Add the bay leaves on top and pop the lid on.
Cook for 4 hours. When this is done, use two forks to pull the chicken apart into large irregular chunks. Add the creme fraiche and stir everything well to mix it all up.
Serve in a bowl with some fresh crust bread and butter, or some additional green vegetables on the side.