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Braised Chicken, Mushrooms & Leek

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Description

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

Ingredients

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

Directions

1
Toss the chicken thighs in cornflour and season with salt and pepper.
2
Heat a large fry pan with the oil and brown the thighs. Remove the chicken from the heat once it has been seared.
3
Deglaze the pan with the white wine - allow the wine to simmer down to half as your scrape any brown bits off the pan.
4
Roughly chop the leeks, dice the onion and crush the garlic.
5
Add the leek, onion, extra 1/2 cup of water and garlic to the pan with the wine. Season with salt and pepper and saute the mixture for 2-3 minutes, until the onion is translucent.
6
Pour the leek mixture into a slow cooker and set to low.
7
Quarter the mushrooms.
8
Add the nuttelex, lemon juice, stock, mushrooms and whole thyme sprigs to the pan. Saute until tender (2-3 minutes) and the nuttelex has melted through.
9
Add the mushroom mixture to the slow cooker.
10
Roughly chop the potatoes into small 1-2cm chunks, season with salt and pepper and then add to the slow cooker.
11
Arrange the chicken in the slow cooker along with 3 bay leaves. Gently stir to combine the ingredients.
12
Stir 1-2 times throughout cooking time (if possible). Cook on low for 8 hours.
13
When ready to serve, if using boneless thighs, use two forks to shred the thigh meat back into the slow cooker. Stir through, serve immediately.