‘Plug’ into a leek for your next warming winter meal. Mild, sweet and tender, they’re a delicious, versatile alternative to onions.
Ingredients
- 2 tablespoons olive oil
- 40g butter
- 8 chicken thigh cutlets
- 2 medium leeks, trimmed, halved, washed, sliced
- 4 rashers middle bacon, trimmed, chopped
- 2 garlic cloves, crushed
- 2 tablespoons fresh thyme leaves
- 1/2 cup dry white wine
- 1/4 cup plain flour
- 2 cups Massel chicken style liquid stock
- 200g button mushrooms, quartered
- Mashed potato, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat half the oil and butter in a heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until golden. Transfer to a bowl.
- Step 2Heat remaining oil and butter in dish. Add leek, bacon, garlic and thyme. Cook, stirring, for 3 minutes or until leek has softened. Add wine. Bring to the boil. Stir in flour. Cook for 1 minute. Slowly add stock, stirring constantly. Return chicken to dish. Add mushrooms.
- Step 3Cover. Bring to the boil. Transfer to oven. Bake for 1 hour. Remove lid. Bake, uncovered, for 30 minutes or until chicken is tender. Serve with mashed potato.
- Low carb
- Low sugar
- Lower gi
Nutrition
2799 kj
Energy
44g
Fat Total
15g
Saturated Fat
3g
Fibre
54g
Protein
236mg
Cholesterol
1339.26mg
Sodium
2g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use cup mushrooms instead of button and save around $2.39 in total.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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