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Friday, 10 January 2014

Chicken, Tarragon & Leek Stew

Chicken, Tarragon & Leek Stew


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


  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.

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