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One-pot creamy chicken and leek recipe
One-pot creamy chicken and leek recipe
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Creamy chicken and bacon stew with leeks and mushrooms, a cozy bistro meal in one pot. Perfect for winter!
Ingredients:
  • 40.00 ml plain flour
  • 4 (about 1.4kg) chicken marylands, skin on
  • 36.40 gm olive oil
  • 225g speck, rind removed, cut into 1cm strips
  • 250g small button mushrooms
  • 2 leeks, trimmed, cut into 2cm‑thick slices
  • 6 fresh thyme sprigs, plus extra, to serve
  • 2 garlic cloves, crushed
  • 125ml (1/2 cup) dry white wine
  • 250ml (1 cup) chicken style liquid stock
  • 250ml (1 cup) thickened cream
  • Cooked risoni pasta, to serve (optional)
Instructions:
  • Preheat the oven to 180C/160C fan forced. Season the flour in a sealable plastic bag, then add the chicken and shake well to coat evenly.
  • In a large flameproof dish or deep, ovenproof frying pan, heat the oil over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Then, transfer the chicken to a plate and set it aside.
  • Combine speck, mushrooms, leeks, and thyme in the dish. Cook for 4-5 minutes until leeks are soft. Add garlic and cook for 30 seconds until fragrant. Pour in white wine and cook for 3-4 minutes until slightly reduced. Add stock and cream, bring to a boil. Place chicken back in the pan, skin-side up.
  • Bake until chicken is cooked through, about 45 minutes. Garnish with additional thyme sprigs and serve with risoni, if desired.

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