French-Style Chicken Stew with Tarragon

cook 20 mins
  • 1 leek, sliced
  • 4 boneless, skinless chicken thighs, cut into chunks
  • 400 g (13 oz) small new potatoes, halved
  • 1 carrot, sliced
  • 400 ml (14 fl oz) hot chicken stock
  • 50 ml (2 fl oz) dry white wine
  • 100 g (3 1/2 oz) frozen peas, defrosted
  • 2 tablespoons crème fraîche
  • salt and pepper
  • handful of chopped tarragon, to serve
  • Place the leek, chicken, potatoes and carrot in a large saucepan. Pour in the stock and wine and season to taste.
  • Bring to the boil, then reduce the heat and simmer for 15 minutes until just cooked through.
  • Stir in the peas and crème fraîche and heat through. Scatter over the tarragon and serve immediately.
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