With no classes on a Monday night at Uni at the moment it's nice to have time to cook something that takes a little more time and isn't prepared or cooked on the weekend.
8 chicken thigh pieces
250 grams bacon, chopped coarsely
2 leeks (pale section only, chopped into 1cm pieces)
400 grams mushrooms
3 cloves garlic
2 tablespoons plain flour
250ml chicken stock250ml white wine
10 sprigs of fresh thyme
125ml thickened cream
1. Preheat oven to 180 degrees celcius. Cook the chicken pieces in a pan until golden brown. Remove chicken from pan.
2. Add oil, bacon, leek, mushrooms and garlic to pan and cook until browned. Add flour and stir to combine. Add stock, wine and thyme and bring to the boil.
3. Place chicken and sauce into a casserole dish and cook for 1 hour or until juices run clear.
4. Remove chicken from casserole dish and put to one side. Transfer sauce into saucepan and add the cream and bring to the boil. Thicken slightly with cornflour if needed.
Serve with mashed potatoes and steamed green vegetables.
This took longer than I thought it would to cook. Next time I will cook the chicken in the oven and just cook the sauce on the stovetop. A lot less work.