I have a few people getting the idea of my blog now, last night I gratefully received bag filled with baby leeks and oregano. My friends Juzzy and Sarah are getting right into the veggie patch movement, so I look forward to more random bags of produce from them.
What you need....
6 Chicken thigh fillets
4 baby leeks, white part only
1 cup cream
1 cup chicken stock
2 tbsp American mustard
1 tbsp honey
3 tbsp butter
12 baby carrots
Salt and pepper
1 handful Thyme and Oregano
Make it happen....
1. Heat and season a heavy based pan with salt and pepper, toss in half the butter. Seal both sides of the chicken, remove and set aside.
2. Wash and chop the leeks into 2cm rounds, add to the pan with the remaining butter, saute and toss in the baby carrots. Remove the pan from heat, add the chicken, spoon some of the leeks and carrots on top of the chicken.
3. Mix the cream, stock, honey and mustard together, pour over the chicken, toss in the herbs and season with salt and pepper. Cover with a tight fitting lid and place in a 180c oven for around 1 - 1 1/2 hours.
You may like to add a little more cream and knob of butter just before serving. This dish is not for the diet conscious. It is rich, creamy and beautifully aromatic thanks to the fresh herbs.
Serve with simply dressed salad greens and fresh crusty bread.
K
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