For a really quick take on a French food classic, it’s so delicious you will make it again and again.
What you need
12 deboned chicken thighs
1 leek sliced
2 cloves garlic crushed
250 g bacon chopped
1 punnet button mushrooms halved
2 bay leaves
1 bottle white wine
Salt and pepper
The process
In a large heavy base pot ad some olive oil, the garlic and bacon and cook till the bacon turns pink, add the leek, stir add the chicken, mushrooms, bay leaf and the wine. Everything should be covered. Season with a pinch of salt and generous grind of black pepper.
Bring to the boil, then reduce heat, put the lid on and simmer for 40 minutes.
Done, serve with boiled baby potatoes or linguine.
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