This is another time-consuming dish, but it’s the type you can play around with – and it ends up being wonderful comfort food for the whole family. Feel free to add any veggies you think your kids may enjoy.
This is another time-consuming dish, but it’s the type you can play around with – and it ends up being wonderful comfort food for the whole family. Feel free to add any veggies you think your kids may enjoy.
YIELDS
4 Servings
8 chicken thighs, on the bone
salt and pepper
2 tbsp butter for frying
100 g bacon, diced
1 onion, finely chopped
2 leeks, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, crushed
250 g button mushrooms, halved
2 cups chicken stock
1 bay leaf
2 tsp chopped fresh thyme
250 ml cream
the juice and zest of 1 lemon
3 cups baby spinach
Season the chicken thighs well with salt and pepper.
Melt the butter in a medium-sized casserole dish, and brown the chicken pieces in the butter, a few at a time, until they are golden on both sides. Remove from the casserole dish and set aside.
Add the bacon, and fry until crispy.
Add the onion, leeks, celery, garlic and mushrooms, and fry until soft.
Return the chicken to the casserole pot and add the chicken stock, bay leaf and thyme. There should be enough stock to just cover the chicken. If using a wider casserole dish, you may need to add some more stock.
Reduce the heat to a simmer, and simmer the chicken with the lid off for 40 minutes until cooked. Keep an eye on it and give it a stir every now and then.
Add the cream and simmer for a further 10 minutes. Finally stir in the lemon juice, lemon zest and spinach.
Season well with salt and pepper and serve with creamy cauli-mash and some green veggies.