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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

  1. Preheat oven to 220°c (gas7)

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

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

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

  5. 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

  6. 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

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