Serves 2
Ingredients
2 tablespoons olive oil
1 leek, trimmed and chopped
2 cloves garlic, sliced
4 slices pancetta, chopped
4 chicken thigh fillets, halved
plain flour, for dusting
200g small button mushrooms
4 chat (baby) potatoes, quartered
½ cup (125ml) dry white wine
1 cup (250ml) chicken stock
3 sprigs thyme
1 sprig tarragon
½ cup (125ml) cream
sea salt and cracked black pepper, to season
Method
Ingredients
2 tablespoons olive oil
1 leek, trimmed and chopped
2 cloves garlic, sliced
4 slices pancetta, chopped
4 chicken thigh fillets, halved
plain flour, for dusting
200g small button mushrooms
4 chat (baby) potatoes, quartered
½ cup (125ml) dry white wine
1 cup (250ml) chicken stock
3 sprigs thyme
1 sprig tarragon
½ cup (125ml) cream
sea salt and cracked black pepper, to season
Method
- Heat a frying pan over medium- high heat. Add oil, leek, garlic and pancetta and cook for 1 minute or until golden. Dust chicken with flour and cook for 2 minutes each side or until golden.
- Add mushrooms, cook for 2 minutes. Add potatoes, wine, stock, thyme and tarragon, reduce heat, cover and simmer for 25-30 minutes or until chicken is tender.
- Stir in cream, salt and pepper.
LOVE THE RECIPE!!! Just a quick question - was anyone elses dish brown? :)
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