Monday, 2 July 2012
Chicken in creamy leak & mushroom sauce
2 chicken thighs per person
Butter & olive oil, tablespoon of each roughly
2 leeks, sliced
10 mushrooms, sliced
300ml pot double cream
1 garlic clove, crushed
1 shallot, diced finely (or onion)
Small handfu parsley to garnish
Salt & pepper to season
Heat a frying pan and add the butter/olive oil. Fry the chicken, skin side down, until the skin is crispy. Transfer to an oven dish & pop in the oven for about 30 minutes at 200C.
In the same frying pan, add the shallot & garlic & fry gently, scraping the chicken bits from the bottom of the pan. After a minute, add the leeks & mushrooms (add more butter/oil if you need to). Let the leeks & mushrooms sweat for around 10/15 minutes. Add the cream & seasoning, and allow to simmer fo a few minutes. Plate up the chicken & pour the cream sauce over. Scatter fresh parsley on top & serve!