About This Recipe
1 leek, trimmed and chopped
4 cloves of garlic, thinly sliced
6 rashers of streaky bacon, chopped
6 chicken thigh fillets (about 600g), halved
½ cup of seasoned plain flour*
200g chestnut mushrooms, halved
6 new potatoes, quartered
½ cup dry white wine
1 cup chicken stock
4 sprigs of fresh thyme
1 sprig of dill
- Bring some water to the boil in a small pan, and simmer the potato quarters for 8-10 minutes until starting to soften, then drain and set aside.
- Meanwhile, fry the leek and bacon with a splash of olive oil in a large, deep frying pan, until the leek is soft.
- Dust the chicken thighs in the flour* and add to the pan with the leek and bacon. Cook over a medium-high heat, turning regularly until the chicken is golden. Add the mushrooms and par-cooked potatoes and fry for 2 minutes, then add the rest of the ingredients.
- Simmer for 20 minutes until the liquid has reduced and the sauce thickened, then serve.
- A hunk of crusty bread can be good with this dish, for wiping the plate clean.
* Skip this part, if you are cooking gluten-free. The flour helps to thicken the sauce, but it’s not essential.