Warm your soul with this dreamy creamy chicken stew! Leeks, carrots, Dijon mustard and parsley are the stars of the show, each adding another level of deliciousness to this incredible big bowl of yum!
Creamy Chicken Stew
Creamy Chicken Stew
with sweet potato mash & fresh parsley
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Carrot
- Chicken
- Chicken Stock
- Creme Fraiche
- Dijon Mustard
- Free-range Chicken Pieces
- Fresh Parsley
- Leeks
- Lemon
- Lemons
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
- Milk (optional)
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
Chicken & SOME PREP
Rinse the Leeks thoroughly and roughly chop. Dilute the stock with 200ml of boiling water. Pat the Chicken pieces dry with paper towel and season. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken for 4-5 minutes per side until golden. Add the chopped leeks and the carrot chunks and fry for 3-4 minutes until the leeks are soft, shifting occasionally. Pour in the diluted stock and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until reduced and slightly thickened.
CREAMY STEW
Once the stew has reduced, add the mustard and the crème fraîche. Mix until fully combined and leave to simmer for 3-4 minutes until combined and thickened. Finish off with a squeeze of Lemon juice and seasoning, both to taste.
ENJOY!
Plate up the sweet potato mash and side with the loaded, creamy Chicken stew. Sprinkle over the chopped parsley and the lemon zest (to taste). Dig in, Chef!
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
Chicken & SOME PREP
Rinse the Leeks thoroughly and roughly chop. Dilute the stock with 400ml of boiling water. Pat the Chicken pieces dry with paper towel and season. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken for 4-5 minutes per side until golden. Add the chopped leeks and the carrot chunks and fry for 4-5 minutes until the leeks are soft, shifting occasionally. Pour in the diluted stock and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until reduced and slightly thickened.
CREAMY STEW
Once the stew has reduced, add the mustard and the crème fraîche. Mix until fully combined and leave to simmer for 3-4 minutes until combined and thickened. Finish off with a squeeze of Lemon juice and seasoning, both to taste.
ENJOY!
Plate up the sweet potato mash and side with the loaded, creamy Chicken stew. Sprinkle over the chopped parsley and the lemon zest (to taste). Dig in, Chef!
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
Chicken & SOME PREP
Rinse the Leeks thoroughly and roughly chop. Dilute the stock with 600ml of boiling water. Pat the Chicken pieces dry with paper towel and season. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken for 4-5 minutes per side until golden. Add the chopped leeks and the carrot chunks and fry for 5-6 minutes until the leeks are soft, shifting occasionally. Pour in the diluted stock and bring to a boil. Once boiling, reduce the heat and simmer for 25-30 minutes until reduced and slightly thickened.
CREAMY STEW
Once the stew has reduced, add the mustard and the crème fraîche. Mix until fully combined and leave to simmer for 4-5 minutes until combined and thickened. Finish off with a squeeze of Lemon juice and seasoning, both to taste.
ENJOY!
Plate up the sweet potato mash and side with the loaded, creamy Chicken stew. Sprinkle over the chopped parsley and the lemon zest (to taste). Dig in, Chef!
SWEET MASH
Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined.
Chicken & SOME PREP
Rinse the Leeks thoroughly and roughly chop. Dilute the stock with 800ml of boiling water. Pat the Chicken pieces dry with paper towel and season. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken for 4-5 minutes per side until golden. Add the chopped leeks and the carrot chunks and fry for 5-6 minutes until the leeks are soft, shifting occasionally. Pour in the diluted stock and bring to a boil. Once boiling, reduce the heat and simmer for 25-30 minutes until reduced and slightly thickened.
CREAMY STEW
Once the stew has reduced, add the mustard and the crème fraîche. Mix until fully combined and leave to simmer for 4-5 minutes until combined and thickened. Finish off with a squeeze of Lemon juice and seasoning, both to taste.
ENJOY!
Plate up the sweet potato mash and side with the loaded, creamy Chicken stew. Sprinkle over the chopped parsley and the lemon zest (to taste). Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Chicken Stew?
The preparation time for Creamy Chicken Stew with sweet potato mash & fresh parsley is between 20 and 40 minutes.
What is the total time required to make Creamy Chicken Stew with sweet potato mash & fresh parsley?
The total time required to make Creamy Chicken Stew with sweet potato mash & fresh parsley is between 35 and 60 minutes.
How many servings does Creamy Chicken Stew provide?
4 servings
What are the main ingredients in Creamy Chicken Stew?
Carrot, Chicken, Chicken Stock, Creme Fraiche, Dijon Mustard, Free-range Chicken Pieces, Fresh Parsley, Leeks, Lemon, Lemons, Sweet Potato
What is the nutritional information of Creamy Chicken Stew?
Calories: 909, Carbs: 71 grams, Fat: grams, Protein: 57.9 grams, Sugar: 28.5 grams, Salt: 850 grams
How do I prepare Creamy Chicken Stew?
SWEET MASH: Boil the kettle. Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and place the cooked sweet potato in the pot. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until desired consistency and combined. CHICKEN & SOME PREP: Rinse the leeks thoroughly and roughly chop. Dilute the stock with 400ml of boiling water. Pat the chicken pieces dry with paper towel and season. Place a non-stick pan over a medium-high heat with a drizzle of oil. When hot, fry the chicken for 4-5 minutes per side until golden. Add the chopped leeks and the carrot chunks and fry for 4-5 minutes until the leeks are soft, shifting occasionally. Pour in the diluted stock and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until reduced and slightly thickened. CREAMY STEW: Once the stew has reduced, add the mustard and the crème fraîche. Mix until fully combined and leave to simmer for 3-4 minutes until combined and thickened. Finish off with a squeeze of lemon juice and seasoning, both to taste. ENJOY!: Plate up the sweet potato mash and side with the loaded, creamy chicken stew. Sprinkle over the chopped parsley and the lemon zest (to taste). Dig in, Chef!
What should be prepared from my kitchen to make Creamy Chicken Stew?
Carrot, Chicken, Chicken Stock, Creme Fraiche, Dijon Mustard, Free-range Chicken Pieces, Fresh Parsley, Leeks, Lemon, Lemons, Sweet Potato
How many calories does Creamy Chicken Stew have?
909 calories
How much fat content does Creamy Chicken Stew have?
grams
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