Chicken and Leek Summer Stew
with potatoes and pesto
This chicken and leek stew has a bright and herby flavour profile, meaning it's hearty but suitable for the summer too. Along with the main ingredients you also have potatoes and pesto, which make for a more filling and flavourful meal.
:
One Pot Wonder
:
Mustard
•Milk
30 minutes
20 minutes
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Paprika
()
2 unit(s)
Potatoes
1 unit(s)
Carrot
1 unit(s)
Leek
1 sachet(s)
Green Pesto
()
65 grams
Creme Fraiche
()
1 sachet(s)
Chicken Stock
5 grams
Parsley
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Energy (kcal)634 kcal
Energy (kJ)2651 kJ
Fat26.6 g
of which saturates8 g
Carbohydrate64.3 g
of which sugars12.1 g
Dietary Fiber0 g
Protein36.9 g
Cholesterol0 mg
Salt5.18 g
1
- Halve the potatoes lengthways and chop widthways into ½ cm thick semi-circles.
- Peel the carrot and cut diagonally into ½ cm thick slices.
- Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Add the chicken and fry until lightly browned, 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with the paprika, salt and pepper then cook for 1 min more.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still taste delicious once cooked!
3
- Add the potato, carrot and leek to the pot.
- Cook, stirring for 2-3 mins.
4
- Pour 400ml water (double for 4p) into the pot along with the chicken stock powder.
- Bring to the boil and cover with the lid.
- Cook until the veg is just fork tender and chicken is cooked through,10-12 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Lower the heat and stir the pesto and creme fraiche into the stew.
- Allow to warm through, 1-2 mins.
- Season to taste with salt and pepper.
6
- Serve hearty helpings of chicken and leek stew in deep plates or bowls.
- Roughly chop the parsley and sprinkle over the stew.
