Chicken, Leek & Potato Winter Stew

Ingredients

• 300 g Chicken thighs (boneless, skinless)
• 2 medium Leeks
• 350 g Potatoes
• 1 medium Carrots(optional)
• 500 ml Chicken stock (low-sodium if possible)
• 1 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Dried thyme
• 1 leaf Bay leaf
• 0.5 tsp Black pepper
• 0.5 tsp Salt(optional)
• 120 g Greek yogurt (plain, unsweetened)
• 1 tbsp Lemon juice(optional)
• 2 tbsp Fresh parsley (chopped)(optional)

Instructions

1. 1

   Prep (15 minutes): Trim and thinly slice the leeks; peel and dice the potatoes (and carrot if using). Dice the chicken into bite-size pieces. Mince the garlic.

2. 2

   Cook (55 minutes): Heat olive oil in a pot over medium heat. Add leeks and cook 5 minutes until softened. Stir in garlic, thyme, and bay leaf for 30 seconds.

3. 3

   Add chicken and cook 5–7 minutes, stirring, until the chicken is lightly browned.

4. 4

   Add potatoes (and carrot if using) and pour in chicken stock. Bring to a simmer, then cover and cook 25 minutes, until potatoes are tender.

5. 5

   Stir in Greek yogurt off the heat (or on very low heat) until the stew turns creamy. Add black pepper and adjust salt if needed. If desired, stir in lemon juice and sprinkle with parsley. Simmer 3–5 minutes to heat through and thicken slightly, then serve.