1.3kgchicken thighs, legs with skin on(I used 5 pieces)
2leeks (trimmed and chopped approx 1-2 cm)
250gmushrooms (whole or halved depending on what you use)
1garlic clove, crushed
1tbspflour
300mlwhite wine
350gnew potatoes, halved
large sprig of thyme
500mlhot chicken stock (or enough to cover the chicken and potatoes)
3tbspcreme fraiche
chopped parsley for garnish
Instructions
In your large casserole dish, add some oil and gently fry the bacon/lardons so the fat renders a little, then turn the heat a bit so you brown the bacon. Set aside.
Add another tablespoon of oil and brown your chicken pieces until golden. Set aside with your bacon.
Now, gently fry your leeks until softened (approx 10mins), then turn the heat up to medium-high and add the mushrooms. Cook until softened and your leeks are a bit golden. Lastly, add in your garlic and cook for approx 1min.
Stir in your flour and cook for 1min then gradually pour in your wine and using a wooden spoon scrape off the brown bits on the bottom (i.e. deglace the pan).Now return your bacon and chicken and add the thyme and potatoes.Lastly, pour over the hot stock so it just covers the chicken and season with salt and pepper.Bring to the boil, place the lid on and simmer for 1 hour (maybe 1.5hr)
Remove the chicken, bacon and vegetables onto a large warm serving dish.Now, turn the casserole dish back onto a high heat to reduce the liquid a little until it thicker. Add 3 tablespoons of creme fraiche, stir in.Pour the sauce over the chicken and sprinkle chopped parsley to garnish.
NOTE: as per my blog post, I did the 'non-flourish' version. The means removing the chicken only, reducing the liquid as above, adding the creme fraiche and then putting the chicken back into the casserole dish to serve... with a sprinkle of chopped parsley for garnish if you like ;)It's less pretty but for a family meal and hungry mouths it saves on time and dishes :)