A gentle, creamy, midweek chicken dinner
This is exactly what you need for those days that go off course. Unlike most stews, which need hours to simmer away, this one comes together quickly. You can dress it up with extra vegetables or flavours, but I love it just the way it is – gentle and uncomplicated. Since peeling and chopping garlic is my least favourite kitchen task, I smash the cloves in their skins and toss them in to gently perfume the stew, plucking the skins out before serving. Feel free to peel and finely chop your garlic cloves if you have more patience than I do.
Ingredients
- 20 g (¾ oz) butter
- 1 tablespoon olive oil
- 500 g (1 lb 2 oz) chicken thighs, roughly cut into bite-sized pieces
- 1 leek, thinly sliced
- 6 garlic cloves, smashed
- 1 teaspoon salt
- 1 cup (250 ml) white wine
- 2 cups (500 ml) chicken stock or water
- 400–500 g (14 oz–1 lb 2 oz) potatoes, peeled and chopped into chunks
- 3 bay leaves
- juice of ½ lemon (or to taste)
- ½ cup (125 ml) pure (single/pouring) cream
- 125 g (4½ oz) baby spinach
- chopped flat-leaf parsley, chives or dill, to garnish
Method
Get ahead: You can prep the potatoes in the morning and leave them submerged in a bowl of water in the fridge. The chicken can also be cut and stored in an airtight container for three days.
You can make the stew up until the addition of the lemon, cream and baby spinach and refrigerate for three days. Reheat and add the lemon, cream and spinach just before serving.
Place a large saucepan with a lid over medium-high heat. Melt the butter and olive oil, then throw in the chicken pieces and brown on all sides – this will take roughly five minutes. Throw in the leek and garlic cloves and toss them with the chicken, then season with the salt. Cook for two minutes, until the leek starts to soften.
Pour in the white wine and bring to a simmer, using a spoon to scrape all the sticky bits off the bottom of the pan. Simmer for two minutes, then pour in the chicken stock or water, followed by the potatoes, bay leaves and plenty of black pepper. Taste and adjust seasoning if needed. Bring back to a simmer, then reduce the heat to low, put the lid on and cook for 30 minutes, stirring every now and then.
Check the potatoes are cooked by piercing them with a knife – they should be soft and offer no resistance. Turn off the heat then add the lemon juice, cream and baby spinach. Stir through to wilt the spinach. Fish out the garlic skins, and serve immediately with a good grind of pepper, an extra drizzle of cream if you like, and fresh herbs.
Leftovers: This stew will keep in the fridge for three days. When reheating it, I like to add some extra stock, cream, lemon and baby spinach to give it more life.
Images and text from Home Food by Elizabeth Hewson, photography by Nikki To. Published by Murdoch Books, $49.99.
