As you can tell by it’s name, this is a dish I have made up. It takes inspiration from a number of recipes I have seen over the years.
6 chicken thighs – bones and skin removed
4tbsp plain flour
450ml chicken stock
2tbsp (heaped) crème fraîche
1tbsp fresh thyme leaves
1 calorie cooking spray – you can use any type of oil you like
1 tsp salt
- Debone and remove the skin from the chicken thighs if this has not already been done. Slice the carrots and leek. Preheat a non stick pan with a small amount of oil on a medium – high heat
- Put the chicken on a plate and sprinkle with half of the flour, salt and pepper. Add to the pan and leave for a few minutes until they start to brown and then turn over
- Once the chicken is browned on both sides, remove from the pan. Add the carrots and leek, you may need to add a little bit more oil if the vegetables look like they’re sticking.
- When the vegetables have started to soften, remove from the pan. Add the butter to the pan and once it has melted, add the remaining flour and stir to combine making a roux. Keep stirring it for a minute or so and then gradually add the stock. Make sure all of the stock is absorbed before you add more. Turn up the heat and let this bubble away for 5 minutes or until it has thickened slightly.
- Reduce the heat to medium and add the crème fraîche and thyme, stir to combine. Return the chicken and vegetables to the pan, cover and leave to cook for 15-20 mins stirring a couple of times if needed.
You can serve this with whatever you like, I chose potatoes and green beans.