“Gourmet Dutch Gluten-Free Chicken Stew with Creamy Leek Sauce & Parsnip Mash”

Allergens

Dairy, Soy (in some brands of chicken broth)

Ingredients

• 4 large chicken breasts, boneless and skinless
• 2 large leeks, white and light green parts only, chopped
• 1 large parsnip, peeled and cubed
• 3 cups chicken broth (gluten
• free)
• 1 cup heavy cream
• 1/4 cup cornstarch
• 2 tablespoons butter
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley, chopped for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then cook until browned on both sides. Remove from the skillet and set aside.
2. In the same skillet, add leeks and sauté until tender and fragrant. Deglaze with chicken broth, scraping any brown bits from the bottom of the pan.
3. Return chicken to the skillet, cover, and simmer for 15 minutes or until cooked through.
4. In a separate saucepan, boil cubed parsnips in salted water until tender. Drain and mash with butter, heavy cream, and seasoning. Set aside.
5. In a small bowl, mix cornstarch with a little cold water to create a slurry. Gradually add this mixture to the leek sauce, stirring constantly until thickened.
6. Serve the chicken breasts on individual plates, spooning the leek sauce over them. Accompany with the parsnip mash and garnish with fresh parsley.

Chef’s Insight

Don't be afraid to experiment with different herbs and seasonings to create your own unique twist on this Dutch-inspired dish.

Notes

This recipe is both gluten-free and dairy-free, making it suitable for those with specific dietary restrictions.