Rustic Chicken, Leek & Root Vegetable Pot

Ingredients

• 6 chicken breasts
• 4 carrots, peeled and cut into chunks
• 3 leeks, sliced into rounds
• 800g potatoes, peeled and cut into chunks
• 900ml chicken stock
• 150ml dry white wine
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 5 fresh thyme sprigs
• 2 bay leaves
• 150ml crème fraîche
• Salt and black pepper

Method

1. Season the chicken. Pat the chicken breasts dry with kitchen paper and season generously on both sides with salt and pepper.
2. Sear the chicken. Heat the olive oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until golden. Remove and set aside — they don’t need to be cooked through yet.
3. Soften the leeks. Reduce heat to medium. Add the leeks and garlic to the same pot and cook, stirring, until the leeks are soft and fragrant, about 5 minutes.
4. Deglaze and build the broth. Pour in the wine and scrape up any browned bits from the bottom. Let it bubble for 2 minutes, then add the stock, thyme sprigs and bay leaves.
5. Add the root vegetables. Add the carrots and potatoes to the pot. Stir everything together and nestle the seared chicken breasts back in on top.
6. Simmer until tender. Bring to a gentle boil, then reduce heat to low, cover and simmer for 30–35 minutes until the potatoes and carrots are tender and the chicken is cooked through.
7. Finish with crème fraîche. Remove the thyme sprigs and bay leaves. Stir in the crème fraîche, taste and adjust seasoning. Rest for 5 minutes before serving.
8. Serve. Ladle into deep bowls or serve straight from the pot with crusty bread to mop up the broth.

Tips

For extra depth, swap the white wine for a splash of dry cider. You can also shred the chicken breasts instead of serving them whole for a more stew-like texture. Leftovers keep well in the fridge for 2 days and reheat beautifully.