Chicken Stew With Leeks And Chantenay

Chicken Stew With Leeks And Chantenay – Turn a dreary day into a special occasion with a bowl of warm, hearty stew, always a welcome sight on a cold day.

Autumn Recipes. When the weather gets cooler, and the urge for comfort food hits, chase away the autumn chill with these sensational autumn dishes. Cosy up in the kitchen and make the most of seasonal flavours that everyone will love. 

You can find some more Autumny recipes here: Butternut Pilaf With Almonds And Greek Yogurt, the wonderfully fragrant smell of the onions and spices cooking at the beginning of the recipe will really get you in the mood for food with this delicious pilaf.

Also a Slow Cooker Pork, Shallot, Red Pepper Goulash. A comforting and hearty Hungarian-inspired slow-cooked stew. You can substitute the pork for braising steak if you prefer. It might seem a lot of paprika but it has a mild flavour and gives the stew a really gorgeous brick red colour.

How To Make Chicken Stew With Leeks And Chantenay:

Chicken Stew With Leeks And Chantenay.

Serves: 4

Preparation time: 20 minutes

Cooking time: approx 1 hour 30 minutes

You’ll Need:

• 8 chicken thighs
• 2 tbsp flour, seasoned with salt & pepper
• 1 tbsp olive oil
• 2 large leeks, timed and sliced into chunks
• 250g Chantenay, whole & unpeeled
• 2 cloves garlic, crushed
• 2 tsp dried mixed herbs (i.e herb de Provence)
• 600ml chicken stock

What To Do:

1. On a large plate roll the chicken pieces in the seasoned flour, making sure they are well coated all over.
2. 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.
3. When the chicken has all been fried, turn the heat down and add the leeks and Chantenay. Fry for a couple of minutes, then return the chicken to the pan, along with the herbs and garlic.
4. 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.
5. Serve with crusty bread, mashed potato or couscous.

So what do you think of this Chicken Stew With Leeks And Chantenay recipe? Do you also fancy trying it?

Recipe and image courtesy of Chantenay.

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Firstly, Chantenay Prosciutto And Rocket Salad. Do you fancy making a nice and tasty salad recipe up for dinner? Chantenay Prosciutto And Rocket Salad.

Secondly, Chantenay And Raisin Breakfast Muffins For The Weekend. Fancy making some Chantenay And Raisin Breakfast Muffins for breakfast or brunch? A tasty recipe to try out over the weekend. Cake for breakfast!? What’s not to love! Chantenay And Raisin Breakfast Muffins For The Weekend. So tasty.

Thirdly, Healthy Chantenay, Grapefruit And Ginger Super Juice. Fancy making a yummy juice drink full of goodness? Healthy Chantenay, Grapefruit And Ginger Super Juice anyone? A fresh and zingy summer drink to enjoy in the sunshine. Healthy Chantenay, Grapefruit And Ginger Super Juice. So good.

Chicken Stew With Leeks And Chantenay. Thank you so much for stopping by. I hope you have enjoyed today’s post. So if you like, you can also share your thoughts here too in the comments below.

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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