Method:
The Prep: Start by shelling your Garden Peas from their pods and set the peas aside in a small bowl. Wash your Leeks thoroughly to remove any grit, then slice them into rounds. Cut your Casablanca New Potatoes in half and slice the Suffolk Carrots.
Sear the Chicken: Heat a knob of butter or a splash of oil in a wide, shallow casserole pan over a medium-high heat. Season the diced Chicken Thighs with salt and pepper, then sear them for 3–4 minutes until lightly golden on all sides. Remove the chicken from the pan and set aside on a plate.
Sauté the Sweet Veg: Turn the heat down to medium. In the same pan with those lovely chicken juices, add the sliced leeks and Suffolk carrots. Cook gently for about 5 minutes, stirring occasionally, until the leeks are soft and translucent.
Simmer the Base: If you have white wine or lemon juice on hand, add a splash now to deglaze the pan, scraping up any delicious bits from the bottom. Pour in the 250ml of chicken stock, then add the halved Casablanca new potatoes. Return the chicken and any resting juices back into the pan. Bring to a gentle simmer, cover with a lid, and cook for 12–15 minutes until the potatoes are completely tender when poked with a fork.
The Green Flash: Take the lid off and scatter in your fresh shelled garden peas. Simmer uncovered for just 2 more minutes so the peas cook through but keep their vibrant green color and perfect snap.
The Fresh Garden Finish: Turn off the heat completely. Stir your finely chopped mint and parsley generously through the stew right at the final second. Ladle into shallow bowls and finish with a good crack of black pepper.