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Saturday 2 February 2019

Crispy Chicken with creamy mushrooms and braised leeks

Chicken has many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. 

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. 

Serves Four
2 tbsp. olive oil
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
1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp. oil in a large frying pan over a medium heat and add the onions. Cook for 15-20 mins until softened and lightly golden. Transfer to a roasting tin and set aside.
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.

7. Divide the chicken and sauce between plates and serve the leeks alongside. Garnish with the parsley and a twist of black pepper.
Each Serving
Carbohydrate 11.9g Protein 33.2g Fibre 2.2g Fat 40g 
Freezing and defrosting guidelines
To freeze, prepare until the end of step 6, omitting step 5. Cover the chicken in foil, leave to cool, then put in a freezer-proof container on top of the cooled sauce. To reheat, remove from the freezer the day before you want to eat and defrost in the fridge. Preheat the oven to gas 4, 180°C, fan 160°C. Put in a roasting tin, cover with foil and pierce it a few times. Heat for 25 mins while you cook the leeks, then remove the foil and roast for a further 10-15 mins until the chicken is piping hot and the skin is crisp. Once reheated from frozen, eat on the same day – do not reheat a second time. 
From an original idea here 

A variety of recipe ideas/articles are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Dewena said...

I have never cooked the long green part of leeks, didn't know you were supposed to. Must try this!

CJ Kennedy said...

Wonder if almond flour could be substituted for the cornmeal? Then this recipe would also be Keto friendly.

Lowcarb team member said...

CJ Kennedy said...
Wonder if almond flour could be substituted for the cornmeal? Then this recipe would also be Keto friendly.

Hi there, and many thanks for sharing your thoughts and comment.
Yes, almond flour could be substituted, or how about Glucomannan powder?
More details here

Happy Cooking :)

All the best Jan

Catarina said...

It looks so good and sophisticated! !


Christine said...

Looks delicious!

Miss Val's Creations said...

Such a classic style dish. I love leeks!

Ygraine said...

Wow...this looks so delicious!
I didn't realise you could cook the green part of leeks either...will try this for myself!
Thank you so much! :))

Have a great weekend.

Maria Rodrigues said...

Hum!hum!hum! what a delicious meal.
Have a nice weekend
Stay well
Warm hugs
Divagar Sobre Tudo um Pouco

JFM said...

My kind of food for sure.
Thank you Jan!

William Kendall said...

Looks good, though I've never had leek.

Tom said... looks like a great dish.

Valerie-Jael said...

Sounds wonderful! Valerie

Louca por porcelana said...

Looks delicious!Best wishes,Jann!

Kezzie said...

yesssssssssssssssssssssss to nearly all of this- looks delicious but noooooooooooooo to the mushrooms!!!

Martha said...

Another lovely recipe. Thank you!

Debbie said...

i printed this and can't wait to make it. i like chicken thighs so much better than white meat!! this really looks great!!!

Conniecrafter said...

that sounds interesting and so good to have the oven on with the cooler temps :) Hope your staying warm and enjoying a good weekend!

Sussi said...

Looks good!

mamasmercantile said...

Looks delicious and always a bonus when I can batch cook and put some in the freezer.

Carol Blackburn said...

It all looks so very good. I have never had leeks, I don't think. I think I would remember. Maybe it's time for something new. Have a great week ahead.

Teresa said...

Se ve muy sabrosa. Feliz domingo.

eileeninmd said...

Hello, this looks and sounds delicious. Thanks for sharing.
Enjoy your day! said...

I was wondering what to do with some mushrooms I have, I shall think about making this.

Sue (this n that) said...

An excellent recipe to try, many thanks Jan :D)

angryparsnip said...

This looks wonderful and will try it
Last week son cooked Paprika Pork with Red peppers.
It was FABULOUS ! he chopped the pork into cubes and added more Paprika.
Next time we will used a little less creme fraiche but that is just us.

Thank You !

cheers, parsnip

Magic Love Crow said...

Totally yummy! Thank you Jan!!!