Chicken, Tarragon & Leek Stew

Chicken, Tarragon & Leek Stew

Ingredients:

3 leeks, chopped

1 onion, sliced

1 kg chicken

2 chicken stock cubes

2 tbsp mustard

500g carrots

25g fresh tarragon (or 2 tbsps dried tarragon)

2 tbsp cornflour

300ml creme fraiche

Method:

1. Preheat oven to Gas Mark 4 or 160C.
2. Heat a little oil in a frying pan and fry the leeks and onion until soft.
3. Place the fried ingredients into the bottom of a casserole dish and place chicken on top.
4. Dissolve the stock cubes in 700ml of boiling water and pour over the chicken.
5. Cook for 1 hour 15 minutes.
6. Remove from oven and stir in the mustard, carrots and tarragon, cook for a further 20 minutes.
7. Mix the cornflour into a few tbsps of cold water to make a thick paste.
8. Remove from oven and add the cornflour and creme fraiche.
9. Cook for a further 15 minutes.
10. Serve with rice or roast potatoes and seasonal vegetables.

Alternatively the recipe can be done in a slow cooker, follow steps 2-4 but also add in the mustard, carrots and tarragon to cook for 4-5 hours. An hr before serving add the cornflour and creme fraiche.