Chicken thighs and smoky bacon lardons simmered with softened leeks in a creamy, mustard-spiked sauce.
Prep
20 mins
Cook
50 mins
Servings
4
Per serving
£2.90
Difficulty
easy
A quieter, creamier casserole than the beef and ale styles - good for a weeknight when you want something rich but not heavy.
Season the chicken thighs. Brown them skin-side down in a large flameproof casserole for 6-8 minutes, then turn and brown for 3 minutes more. Remove and set aside.
Fry the bacon in the same pot until golden, then add the leeks and onion and cook for 8 minutes until softened. Add the garlic and cook for 1 minute more.
Dissolve the stock cube in 250ml boiling water and pour in, along with the thyme. Return the chicken to the pot, skin-side up, cover, and simmer gently for 30 minutes until cooked through.
Lift out the chicken and keep warm. Mix the cornflour with a splash of cold water, then stir into the sauce with the cream and mustard. Simmer for 2-3 minutes until thickened.
Return the chicken to the sauce to coat before serving.