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Chicken and Leek Stew with Roasted Veg Mash

By OcadoLife
Cosy comfort eating at its best, this Chicken and Leek Stew with Roasted Veg Mash comes from cook and food writer Dominic Franks. “Frying the chicken before it’s roasted over stock creates crispy skin and meat that’s…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 1 butternut squash (approx. 1kg), peeled, deseeded and cut into 4 cm (approx.) chunks
  • 800g red alouette potatoes, peeled and cut into 4 cm (approx.) chunks
  • 1 handful thyme, leaves picked
  • 4 tbsp olive oil
  • 8 medium chicken thighs (approx. 1.2kg in total)
  • 2 large leeks, halved lengthways and finely sliced
  • 2 garlic cloves, finely sliced
  • 300ml chicken stock (gluten free, if required)
  • 25g unsalted butter
  • 200g cavolo nero, blanched

Method

3 steps

  1. Step 1

    Preheat the oven to 190°C/170°C fan/gas 5. On a large baking tray, mix the butternut and potatoes with half the thyme and 2 tbsp oil; season generously. Roast for 50 mins until soft and golden.

  2. Step 2

    Meanwhile, heat the remaining oil in a large casserole dish that’ll snugly fit all the chicken. Season the thighs and cook skin-side down for 5 mins over medium-high heat; turn and cook for 2 mins. Remove to a plate. Tip the leeks into the dish with a pinch of salt; fry for 4 mins. Add the garlic and remaining thyme; cook for 1 min. Pour in the stock, simmer for 1 min, then return the chicken to the dish, skin-side up. Cook in the oven, uncovered, for 1 hr until the chicken is soft, the skin crispy and the stock reduced.

  3. Step 3

    Tip the roast veg into a pan with the butter and roughly mash. Serve with the chicken and cavolo nero, spooning over the sauce from the dish. Store leftovers in an airtight container in the fridge for up to 3 days.