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.
Tags:
One Pot Wonder
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Paprika
(Contains Mustard)
2 unit(s)
Potatoes
1 unit(s)
Carrot
1 unit(s)
Leek
1 sachet(s)
Green Pesto
(Contains Milk)
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Chicken Stock
5 grams
Parsley
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
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.
