📝 Cooking Method
🔪 1. The Prep
Wash your leek thoroughly to remove any grit, then slice it into rounds. Cut your Casablanca new potatoes in half and slice the Suffolk carrots into bite-sized coins. Grab the hispi cabbage, slice it in half lengthwise to cut out the tough white root core, and shred the sweet green leaves into thick ribbons.
🍳 2. Sear the Chicken
Heat a knob of butter or a splash of oil in a wide, shallow casserole pan over medium-high heat. Season your diced chicken thighs generously 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.
🧅 3. Sauté the Sweet Veg
Turn the heat down to medium. In the same pan with those lovely remaining chicken juices, drop in your sliced leeks and carrots. Cook gently for about 5 minutes, stirring occasionally, until the leeks are soft, sweet, and translucent.
🍲 4. Simmer the Base
If you have white wine on hand, add a good splash now to deglaze the pan, scraping up all those savory caramelized bits from the bottom. Pour in 250ml of water (or chicken stock), then add the halved new potatoes. Return the seared 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.
🥬 5. The Green Flash
Take the lid off and scatter your shredded hispi cabbage directly over the top of the stew. Simmer uncovered for just 2 to 3 minutes, tossing it gently into the broth. The cabbage will wilt beautifully and absorb the savory chicken glaze while keeping its vibrant green color and perfect, tender crunch.
🌿 6. The Fresh Garden Finish
Turn off the heat completely. Finely chop your mint and parsley leaves and stir them generously through the stew right at the final second. Ladle the rustic chicken and greens into shallow bowls and finish with a good, final crack of fresh black pepper. Serve hot!