This is the sort of warming dish that suits autumn or winter. Satisfying yet not heavy, just right for when you are in need of a guilt free comfort fix.
Serves 4.
Preparation time: 10 minutes
Cooking time: 50 minutes
Ingredients:
8 chicken thighs, skin on, on the bone.
2 tablespoons olive oil
1 large leek, sliced into 1cm rounds
1/2 small fennel bulb, finely sliced
1oz butter
8 medium chestnut mushrooms, medium sliced
1 tablespoon fresh thyme
1 tablespoon vermouth
1 tablespoon plain flour
3/4 pint chicken stock
1 teaspoon salt
Freshly ground black pepper
1 tablespoon finely chopped parsley
You will also need a large frying pan with a lid.
Method:
Heat the oil in the pan on a medium heat and add the chicken thighs, skin side down. Fry for 15 minutes until golden, then turn over and continue cooking for a further 6-8 minutes. Remove with a slotted spoon and drain on absorbent paper. Remove all but 1 tablespoon of oil from the pan.
Add the butter and once melted, add the leeks and fennel. Fry gently for 5 minutes until soft, then add the mushrooms. Turn up the heat and fry until lightly browned.
Separate the thyme from the stalks then add to the pan. Stir through. Add the vermouth and cook until absorbed. Add the flour then fry for about a minute until cooked.
Add the stock a little at a time, stirring whilst it thickens. When all the stock is in the pan, replace the chicken thighs and cover the pan. Add the salt and freshly ground black k pepper. Cover and simmer for 15 minutes until the chicken is cooked through.
Remove the cover, turn off the heat and sprinkle over the freshly chopped parsley. Check the seasoning and add more if required. Stir through and serve with steamed vegetables or wild black and basmati rice.