Belgian Chicken Stew

Belgian Chicken Stew

Ingredients:

4 skinless chicken breasts

500ml boiling water

1 chicken stock cube

600g small new potatoes

65g butter

30ml water

2 large carrots, peeled and grated

2 large leeks, trimmed and shredded

40g flour

100ml double cream

Parsley, chopped to garnish

Method:

Poach the chicken breasts for 15 minutes in a large covered pan, with 500ml boiling water and the stock cube. Turn the chicken breasts over halfway through cooking. Meanwhile, boil the potatoes in a separate pan for 15-20 minutes or until tender. Drain and keep warm.

Melt 25g butter in a saucepan, add the carrots and leeks, plus 30ml water, cover and cook gently for 5 minutes.

Transfer the chicken breasts to a plate, cover and keep warm. Decant the stock into a jug. Melt 40g butter in the same pan you have cooked the chicken in and stir in the flour. Gradually add the stock, stirring until smooth, followed by the cream. Simmer for 3 minutes.

To serve, divide the vegetables between 4 serving plates or bowls, and place a chicken breast on top. Pour the sauce over the chicken and veg and garnish with chopped parsley.

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