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Creamy Chicken Stew with Leeks, Peas, and Parmesan Breadcrumb Topping Recipe

★★★★★

4.5 from 51 reviews
  • Author: Noah
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

This creamy chicken stew is a comforting, flavorful dish featuring tender chicken thighs cooked with soft leeks, Dijon mustard, crème fraîche, and sweet peas, topped with a crispy parsley and breadcrumb crust grilled to golden perfection. Perfect for a cozy family meal, this recipe combines gentle stovetop cooking with a final grill to finish.

Ingredients

Scale

Vegetables

  • 3 leeks, halved and finely sliced
  • 200g frozen peas
  • small bunch of parsley, finely chopped

Proteins

  • 8 small chicken thighs

Dairy & Fats

  • 2 tbsp olive oil, plus extra if needed
  • 1 tbsp butter
  • 75g crème fraîche

Other

  • 500ml chicken stock
  • 1 tbsp Dijon mustard
  • 3 tbsp dried or fresh breadcrumbs

Instructions

  1. Cook the leeks: Tip the sliced leeks and 2 tablespoons olive oil into a flameproof casserole dish set on low heat. Add the butter and cook gently for about 10 minutes, or until the leeks become soft and tender.
  2. Brown the chicken: Heat a large non-stick frying pan on medium. Place the chicken thighs skin-side down and cook until the skin is browned and crisp. Flip and brown the other side as well. Add a little oil if the skin begins to stick. Once browned, transfer the chicken to the casserole dish with the leeks, leaving any rendered fat behind in the pan.
  3. Simmer the stew: Pour the chicken stock into the casserole dish. Bring the mixture to a simmer, season well with salt and pepper, cover, and cook on low heat for 30 minutes to allow the chicken to become tender and the flavors to meld.
  4. Add final ingredients: Stir in the Dijon mustard, crème fraîche, and frozen peas. Bring back to a gentle simmer, ensuring there is a good amount of sauce around the chicken.
  5. Prepare breadcrumb topping: While the stew simmers, mix the dried or fresh breadcrumbs with the finely chopped parsley in a small bowl to create the topping.
  6. Grill to finish: When ready to serve, preheat the grill. Sprinkle the breadcrumb and parsley mixture evenly over the chicken pieces in the casserole. Place the casserole under the grill until the topping is golden brown and crisp, taking care not to burn it.

Notes

  • Use chicken thighs with skin on for the best flavor and texture; they remain juicy and develop a crispy skin when browned properly.
  • Leeks need to be cooked gently to bring out their natural sweetness and avoid any bitterness.
  • If you don’t have crème fraîche, you can substitute with sour cream, though the flavor will be slightly different.
  • The breadcrumb topping adds texture and crunch but can be omitted or substituted with crushed nuts for a gluten-free option.
  • Adjust seasoning after simmering before adding the breadcrumbs to suit your taste.
  • Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop; crisp topping will lose some texture after reheating.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: British

Keywords: creamy chicken stew, chicken thighs, leek stew, Dijon mustard chicken, comfort food, creamy casserole, easy chicken recipe, simmered chicken

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Find it online: https://mealbynoah.com/creamy-chicken-stew-with-leeks-peas-and-parmesan-breadcrumb-topping-recipe/