Chicken and Leek Irish Stew with Potatoes
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Ingredients
- 700 g boneless chicken thighs, diced
- 2 leeks, sliced
- 500 g potatoes, peeled and diced
- 2 carrots, sliced
- 800 ml chicken stock
- 3 fresh thyme
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 396 kcal
- Protein
- 37.4 g
- Carbohydrate
- 25.2 g
- of which sugars
- 5.3 g
- Fat
- 14.8 g
- of which saturates
- 4.1 g
- Fibre
- 5.8 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken, potatoes, carrots, thyme and chicken stock into a large pot and bring to a simmer.
- 2
Cover and cook for 20 minutes, then add the leeks and cook for a further 15 minutes until the chicken is cooked through with no pink remaining and the vegetables are tender.
- 3
Remove the thyme stalks and season with black pepper.
- 4
Scatter over the parsley and serve in deep bowls.
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