What are the main ingredients in Creamy Chicken Stew?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Milk (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Milk (optional)

Creamy Chicken Stew

Name: Creamy Chicken Stew
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional); Milk (optional)

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

with sweet potato mash & fresh parsley

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

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)

Serves 1

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 Potato - 250g
Leeks - 100g
Chicken Stock - 5ml
Free-range Chicken Pieces - 2
Carrot - 120g
Dijon Mustard - 2,5ml
Crème Fraîche - 30ml
Lemon - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

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 Potato - 500g
Leeks - 200g
Chicken Stock - 10ml
Free-range Chicken Pieces - 4
Carrot - 240g
Dijon Mustard - 5ml
Crème Fraîche - 65ml
Lemon - 1
Fresh Parsley - 8g

Download the Recipe

Serves 3

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 Potato - 750g
Leeks - 300g
Chicken Stock - 15ml
Free-range Chicken Pieces - 6
Carrot - 360g
Dijon Mustard - 7,5ml
Crème Fraîche - 85ml
Lemons - 2
Fresh Parsley - 12g

Download the Recipe

Serves 4

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!