Creamy Chicken Stew

Heat a drizzle of oil in a large pan on medium-high heat. While the pan is getting hot, put the flour in a large bowl with a pinch of salt and black pepper. Add the chicken thighs and coat them in the flour. Lay them in your frying pan to cook until browned, 3-4 mins on each side.

Meanwhile, add the potatoes to the boiling water and cook them until soft, 15-20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them. Once cooked, drain them and pop them back in their pan.

Add the leek to the chicken, stir and cook until soft, 5 mins. Add the garlic and cook for 1 minute more. Pour in the water (amount specified in ingredient list), stir in the stock pot, bring to the boil and simmer the sauce until reduced by half, 10 mins. Stir in three quarters of the crème fraiche, bring back to the boil, put the spinach on top of the chicken and cover with a lid or foil. Leave to the side off the heat.

Meanwhile, once the potato is drained and back in it's pan, add the butter and a quarter of the crème fraiche to the pan along with half the parsley, a pinch of salt and black pepper. Mash until smooth. Taste and add more salt and pepper if necessary.