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.
Carbohydrate 11.9g Protein 33.2g Fibre 2.2g Fat 40g
From an original idea here
All the best Jan