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Chicken, Leek and Sweet Potato Stew

45 mins

Serves 4

British

Main

This sweet potato stew is a fantastic twist on a traditional favourite. This filling dish takes all the traditional flavours you'd expect but adds a sweet edge that pulls them all to the fore and makes you appreciate them all more.

Chicken, Leek and Sweet Potato Stew

ingridients

  • 600g (1 1/4 lb) Sweet potato, peeled and cut into chunks

  • 2 Tbsp olive oil

  • 1.5kg (3lb) Chicken

  • 1 leek, sliced

  • 2 garlic cloves, crushed

  • 2 Tbsp plain flour

  • 500ml chicken stock

  • 2 Tbsp fresh thyme

Method

  • Preheat oven to 220°c (gas7)

  • Heat 1 Tbsp of the oil in a pan or casserole dish.

  • Cook the chicken in batches for 3-4 minutes or until browned. Leave aside to drain and cool

  • Add the remaining oil to the pan. Cook the leek and garlic and cook for five minutes or until soft

  • Add the flour to the dish and cook, stirring for a minute to cook the flour off. Gradually add the stock and stir until it begins to boil

  • Remove from the heat. Add the chicken, potato and thyme. Put in the oven and bake for 1 1/2 hours until the chicken is cooked through and the potato is tender