• 1 knob of unsalted butter
  • 1 tbsp olive oil
  • 6 skinless chicken thigh fillets, cut into pieces
  • 2 small leeks, washed, trimmed and sliced
  • 2 sprig of fresh thyme
  • 1 tbsp plain flour
  • 300 ml chicken stock, hot
  • 100 g sugar snaps or fresh peas
  • 100 g asparagus tips, halved
  • 3 tbsp single cream
  • 1 heaped tbsp of fresh chopped tarragon or parsley (optional)


  1. 1

    Heat the butter and a drizzle of olive oil in a deep, lidded frying pan or heavy-based pan over a high heat. Add the chicken pieces and stir-fry for 1-2 mins. Add the leeks and thyme, stir for a further 1 min, then add the plain flour, stirring into the pan juices.

  2. 2

    Gradually add the hot stock, bring up to the boil, then simmer for 2 mins. Throw in the vegetables and cook for a further 2 mins before adding the cream and herbs, if using. Serve with mini jacket potatoes or quick-cook rice.

Nutritional Details

Each serving provides
  • Energy 1750kj 418kcal 21%
  • Fat 26.0g 37%
  • Saturates 8.4g 42%
  • Sugars 3.5g 4%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 553kj/132kcal

Each serving provides

8.3g carbohydrate 7.1g fibre 35.4g protein

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