This blog has many chicken recipe suggestions, and below you can see another one! Well you can't have too many can you! It's rich, creamy, full of mushrooms and tastes great, it's also a dish that is good for freezing.
2 onions, thinly sliced
250g closed cup mushrooms, thinly sliced
8 skin-on, bone-in chicken thighs
400ml chicken stock, made using ½ a stock cube
100ml half-fat crème fraîche
2 heaped tsp Dijon mustard
1½ tsp cornflour
1 tbsp. roughly chopped parsley, to serve
For the braised leeks
2 leeks, rinsed, outer layer discarded, quartered lengthways with root left intact
2. Add the mushrooms to the pan and turn the heat up to high. Cook for 8-10 mins until soft, then add to the roasting tin.
3. Season the chicken thighs, add to the pan and reduce the heat to medium-high. Cook skin side down for 10 mins or until the skin is golden and crisp. Turn and cook for a further 5 mins. Transfer to the roasting tin and wipe the pan clean with kitchen paper.
4. Pour the chicken stock into the roasting tin and roast for 25 mins or until the chicken is cooked through.
5. Meanwhile, heat the remaining oil in the frying pan over a medium-high heat. Add the leeks, cut side down, and cook for 4 mins or until lightly golden. Using tongs, turn the leeks so the cut sides face up, then pour in 150ml hot water. Cover and simmer for 15-20 mins until tender.
6. Transfer the chicken to a plate and cover with foil to keep warm. Put the mushrooms, onions and cooking juices in a saucepan, then stir in the crème fraîche, mustard and cornflour. Season to taste. Simmer for 2-3 mins until thickened.
Carbohydrate 11.9g Protein 33.2g Fibre 2.2g Fat 40g
All the best Jan