Chicken Stew with Leeks and Chantenay
Recipe courtesy of www.chantenay.co.uk.
- 8 chicken thighs
- 2 tbs flour, seasoned with salt and pepper
- 1 tbs oil
- 2 large leeks, trimmed and sliced into chunks
- 250 g (9 oz) Chantenay carrots, whole and unpeeled
- 2 tsp dried mixed herbs (e.g. herbes de Provence)
- 2 cloves garlic, crushed
- 600 ml (1 pt) chicken stock
- To Serve: crusty bread, mashed potato or couscous
- On a large plate roll the chicken pieces in the seasoned flour, making sure they are well coated all over.
- Heat the olive oil in a large flameproof casserole or large saucepan with a lid. Fry the chicken pieces a few at a time until they are golden brown all over, transferring to a plate whilst you cook the remaining pieces.
- When the chicken has all been fried, turn the heat down and add the leeks and carrots. Fry for a couple of minutes, then return the chicken to the pan, along with the herbs and garlic.
- Add the stock, bring up to the boil then cover with the lid. Reduce the heat and simmer gently for around and hour and a half, or until the chicken is just starting to fall off the bone. If the sauce is a little thin remove the lid for the final 30 minutes of cooking to allow it to thicken slightly.
- Serve with crusty bread, mashed potato or couscous.
