When there’s that chill in the air, taking our breath away and turning it in to a steamy fog as we exhale.. we know winter is settling in and we want something heart warming, something easy, something that will fill our kitchens and our homes with beautiful wafting aromas that with just the sense of smell our taste buds are tingling and our mouths are watering… Something deliciously tasty, comforting, something easy that tastes guilty but is innocent in disguise.
This is the recipe. And it serves two purposes – literally. Leftovers can simply be re-created for a hearty, yummy pot pie. Two dinners in one. For the time poor, you’re onto a winner. Double yum.
Simply set and forget
750gm chicken thigh |
2 tbsp. gluten free cornflour |
2 tbsp. extra virgin olive oil |
1 tbsp. nuttelex |
200ml dry white wine |
2 cups liquid vegetable stock |
1 tbsp. fresh lemon juice |
3 leek |
1 onion |
400gm mushrooms |
500gm potatoes |
1/2 punnet/small bunch fresh thyme |
2 garlic cloves |
salt and pepper, to season |
3 bay leaves |
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