Ingredients
Serves: 4
Prep/Cook Time: approx 1.5 hours
- 8 bone-in, skin-on chicken thighs
- 1 tbsp vegetable oil
- 1 red onion, thinly sliced
- 4 rashers smoked streaky bacon, diced
- 165g button mushrooms
- 3 carrots, peeled and chopped
- 2 sticks celery, washed and sliced
- 25g gluten free plain flour
- 1 tbsp thyme leaves, chopped
- 550 mls chicken stock
- 1 leek, halved, washed and sliced thinly
- 1 tbsp chopped fresh tarragon or dried
- Salt and freshly ground white pepper
Method
- Preheat the oven 190C/170C Fan.
- Season the chicken thighs with salt and freshly ground white pepper.
- Heat the oil in a large non-stick casserole dish over a medium heat and fry the chicken skin-side down until nicely browned, about 5-6 mins. Turn and cook on the other side for 2 minutes more.
- Remove from the dish and transfer to a plate.
- Return the casserole dish to the heat and add the onion, celery, bacon and mushrooms. Fry over a medium-high heat until lightly coloured, stirring regularly. Add the carrots, and flour mix well together.
- Add the thyme and then slowly pour in the stock, stirring well to make sure you don't have any lumps of flour. Add the chicken pieces back to the pan and bring to a gentle simmer.
- Cover the casserole dish with a lid and place in the oven and cook for 45 minutes. Take out of the oven and add in the leeks.
- Return to the oven for a further 15 minutes, or until the chicken and leeks are tender and the sauce has thickened.
- Serve with creamy mash or rice and some steamed green
