Chicken Stew with a Herb Crust

Cut the chicken thighs into large, chunky pieces.

In a casserole pot, fry the onion in 2 tbsp butter and a glug of olive oil until softened and translucent.

Add the 80 g bacon lardons and cook until crisp, then stir in the parsnip and potato chunks. Continue cooking until the mixture is soft and lightly browned.

Next, add the chicken pieces, leeks, and herbs (thyme, rosemary, and sage). Cook for another 5 minutes, just until the chicken starts to take on some color.

Pour in the 200 ml white wine, 900 ml chicken stock, and add the 75 g prunes, salt, and pepper. Stir everything together until well combined.

Bring the mixture to a boil on the stovetop, then immediately remove it from the heat. Cover the pot with a lid and transfer it to the preheated oven. Cook for approximately 40-50 minutes, stirring occasionally, until the sauce has thickened and all the ingredients are tender.

Stir in the chopped parsley and tarragon, along with a pinch of salt and pepper. The mixture should have enough cheese to melt into a golden crust.

Once the stew is cooked and removed from the oven, sprinkle the crust mixture evenly over the top. Increase the oven temperature to 200 °C. Return the stew to the oven, uncovered, and bake for another 10 minutes, or until the crust is golden brown and bubbling.