I love leeks. They give the most deliciously creamy flavour and are just stunning with chicken dishes. Including this one that I had planned as a different recipe that developed into this one. I added wine, courgettes, onions, mushrooms and threw in some spinach and the end result was a very happy Sam doing an Oliver! And asking for more, plus leftovers for lunch the next day.
The flavours in this dish were just what we needed during the heatwave. Thankfully this house doesn’t attract the sun within so it can be nice and cool throughout the day, most days although sometimes we can get sun and then it’s like a furnace, our sun-trap garden experiences that daily.
I made the sauce light similar to a broth to just our over the chicken with a generous helping of soft flavoursome veggies. I’m so happy with this dish, I hope you like too.
Preparation: 10 minutes
Cooking time: 1hour and a half.
- Chicken thighs 1 kg
- 2 leeks
- 1 onion
- 4 mushrooms
- 2 tsp garlic granules
- 1 tsp paprika
- 1 courgette
- 100g spinach
- 10ml white wine (sauvignon Blanc, maybe more on taste)
- 1 chicken stock cube
- 250ml hot water
- Salt and pepper to season
Add oil, garlic and paprika to the pan and heat a little. When the oil starts to warm up, add all the veg excluding the spinach and cook for 5 minutes on a medium heat, stirring occasionally. Add 2 tbsp of butter and mix into the veg.
Add the chicken thighs to the pan of veg, skin down and cook for 10 minutes, put the lid on the pan.
After 10 minutes, check to see if the skin is colouring slightly, season and put the lid back on. You’ll see in the pan the juices bubbling, if it bubbles too much, turn the heat down some more.
Turn the chicken skin-side up and add 2 handfuls of spinach, stirring as you go, until the 100g is in the pan. Taste and season.
Add 10ml of white wine to the pan and cook for a further 10 minutes. Turn off the heat.
Take the thighs out of the pan, and put on a baking tray lined with parchment paper and cook fan assisted 200/gas mark 6 for 40 minutes until crisp and golden. The juices from the baking tray can be added to the pan, stirred just before serving.
Whilst the chicken is cooking, add 1 chicken stock cube to 250ml of water and stir. Add to the pan with a little more wine, season and stir. Turn off the hob.
Re-add to the pan and serve with crispy rosemary and garlic butter potatoes and a crusty roll.