Shouldn’t call this a stew there’s actually zero stewing required 😂 but I wasn’t in my usual home kitchen and they are the words that came out. It’s a braised French inspired chicken mushroom and leek dish of deliciousness – what a title?!?!? Better than the zero stew stew lol. Anyway, maybe someone else name it for me in the comments? I’ll leave the recipe below.
FRENCH CHICKEN LEEK AND MUSHROOM NOT-STEW
Serves 6
2 tbsp evoo
1.2 kg chicken thigh without bone
3 tbsp (60g) butter
2 leeks, finely chopped
500g sliced mushrooms
1 1/2 tbsp flour
750ml chicken stock
1 tbsp tomato paste
3 tsp tarragon, dried
3/4 cup finely chopped parsley
Heat oven to 180C. Add 2 tbsp extra virgin olive oil and 1tbsp butter to a large frypan and brown off chicken thighs then add to a large casserole dish and cook in 180c oven for 15 -20 min. Whilst the chicken cooks, pop the pan on medium heat and add another 1 tbsp butter with the leeks and mushrooms and fry until soft, tossing throughout. Once cooked add most of the stock, reserving about 1/4 cup. Use the remaining 1/4 cup to make a slurry with the flour. Whisk the flour and stock together to form a paste and set aside. Add the tomato paste to the pan and stir, then add the slurry, bring to a simmer and allow the sauce to thicken, once thickened add the tarragon, most of the parsley (reserving some for garnish) and the final tablespoon of butter. Season with salt and pepper. Bring the chicken thighs out of the oven once cooked and pour the mushroom leek sauce all over the chicken. Garnish with extra fresh parsley and serve with a crunchy green salad.
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