cheltonian recipes Chicken Stew with Leeks&Chantenay
Utterly comforting and delicious this chicken and carrot stewnever fails to please Serves:4 Preparation time:20minutes Cooking time:Approx 1 hour 30minutes
What todo:
1.On a large plate roll the chicken pieces in the seasoned flour, making sure they arewell coated all over.
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
2. Heat the olive oil in a large flameproof casserole or large saucepan with a lid. Fry the chicken pieces a fewat a time until they are golden brownall over, transferring to a plate whilst you cook the remaining pieces.
3.When the chicken has all been fried, turn the heat downand 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 allowit to thicken slightly.
5. Serve with crusty bread, mashed potato or cous cous.
Recipe courtesyof
www.chantenay.co.uk
28 OCTOBER/NOVEMBER2019 THECHELTONIAN
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