Chicken with leeks and mushrooms

Peter Flynn

Chicken with leeks and mushrooms, served with fried peppers and crusty bread

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Serves 4. Heat your (fan) oven to 180°C. Prep time: 20 minutes. Cooking time: 45 minutes.

Suppliers and supermarkets please note: there should never be a prime number of food items in a pack 🔗, only multiples of four or perhaps six. A pack of five chicken thighs just betrays your lack of understanding.

Ingredients

  • 10 boned thighs | secured against unrolling with a couple of cocktail sticks (see tip)
  • 4 tbsp rapeseed oil
  • 1 onion | finely sliced
  • 1 large clove garlic | finely chopped
  • 2 large leeks | chopped into 2cm pieces
  • 150 g button mushrooms
  • 250 ml chicken stock
  • 1 tsp salt (see tip)
  • ½ tsp white pepper

Method

  1. Heat the oil in a large pan and fry the thighs both sides until starting to brown. Transfer to a covered baking dish or covered casserole.

  2. In the oil in the pan, fry the onion gently until translucent, then add the garlic and continue cooking for 3–4 minutes.

  3. Add to the chicken with the leeks, keeping back some oil in the pan for the mushrooms.

  4. Pour the stock over it all, and mix well.

  5. Cover and bake in the oven until pale golden on top.

  6. While it cooks, fry the mushrooms in the oil remaining in the pan. Add to the dish in the oven after about 30 minutes cooking.

Serving

  • Season with salt and pepper if needed, depending on the flavour of your stock.

I served this with fried peppers and potatoes, but crusty bread is good.

Any timings underlined in red are in addition to the preparation time (eg waiting time)

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