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Recipe: Veg-Packed Chicken Stew

Updated: May 22

Serves 6


4 chicken breasts chopped into chunks

3 leeks- finely sliced

20g butter

1 tablespoon olive oil

500ml chicken stock

2 large carrots- sliced

1 tin white beans eg cannellini beans, drained

200g peas

100g kale

1 tablespoon dijon mustard

75g creme fraiche


  1. Heat olive oil and brown chicken breast in a heavy bottom pan. Once coloured, remove from pan and set aside.

  2. Melt butter in the pan. Cook down the leeks until soft- about 10 minutes

  3. Once cooked, add chicken breast back in to leeks. Add stock and carrots, and simmer with a lid on for 30 minutes.

  4. After 30 minutes, add the beans, peas, kale, mustard and creme fraiche, along with some seasoning.

  5. Simmer for 5 more minutes.

  6. Serve with a buttered jacket potato or brown rice and enjoy!

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