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HelloFresh
HelloFresh
Chicken, Leek and Tarragon Stew

Chicken, Leek and Tarragon Stew

with Mashed Potatoes (F)

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3.4 / 4 Ratingout of 108 ratings
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When chef Rachel decided to make this dish she wanted to create something that matched the season. A little bit wintery but with the promise of impending spring. She hit the nail on the head with this light, vibrant broth and a nice helping of smooth warming mash.

Allergens:GlutenMilk
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 cup(s)

Onion

2 unit(s)

Garlic Clove

2 cup(s)

Leek

1 cup(s)

Carrot

2 tbsp

Tarragon

2 tbsp

Flour

(ContainsGluten)

8 unit(s)

Chicken Thighs

4 unit(s)

Potato

2 pot(s)

Chicken Stock

5 tbsp

Milk

(ContainsMilk)

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2393.248 kJ
Energy (kcal)572 kcal
Fat16.0 g
of which saturates3.0 g
Carbohydrate72 g
Protein36 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Pot
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
Finely chop the tarragon leaves, discarding the stalk
Finely chop the tarragon leaves, discarding the stalk
1

Peel and chop the onion in half through the root, then very thinly slice both halves. Peel and finely chop the garlic. Wash the leek and chop widthways into 1cm discs. Chop the carrot in less than ½cm cubes. Finely chop the tarragon leaves (discarding the stalk).

Cook the chicken until coloured
Cook the chicken until coloured
2

Heat 1 tbsp of oil in a large pan over a medium-high heat. Mix the flour with ¼ tsp of salt and pepper, dip the thighs in and pat off any excess flour. Add to the pan and allow to colour for 3-4 mins on one side, turn over and cook for 1 min and then remove. Tip: The flour will help to tenderise the chicken and thicken the sauce later.

3

Boil a large pot of water with ¼ tsp of salt. Peel the potatoes and cut into (roughly) 2cm cubes. Cook the potatoes over a medium heat for 15-20 mins until you can easily slip a knife through them.

Return the chicken along with the chopped leek, the stock pots and 500ml of water
Return the chicken along with the chopped leek, the stock pots and 500ml of water
4

In the same pan that you cooked your chicken, turn the heat down to medium and add the onion, carrot and garlic, allow to soften for 4 mins. Tip: If the pan goes too dry add a drop of water. Return the chicken along with the chopped leek, the stock pots and 500ml of water. Cover with a lid and cook for 10 mins, remove the lid and allow the sauce to reduce by half.

5

When the potatoes are cooked, drain and mash. Add 5 tbsp of milk, ¼ tsp of salt, pepper and a tbsp of butter (if you have some in the fridge).

Add the tarragon to the stew and enjoy!
Add the tarragon to the stew and enjoy!
6

When the chicken is cooked and the sauce has reduced by half, taste for seasoning and add more salt or pepper to your liking. Finally add the tarragon and serve with the creamy mash.