One Pot Rustic Chicken

 One pot cooking is a great way to serve up a great winter warming meal without the need for a marathon clean up!

Our one pot chicken is fantastic served with some fresh green veg, steamed or lightly boiled- but not overdone. Chicken thighs add a great flavour to this dish but you could just as easily use our  Free Range Chicken Marylands and increase the cooking time in step 2 by 10-15 mins on a med-low heat.

Serves 2-3

Cooking Time: Approx 1 hr.  

Ingredients

2 tbsp oil

500g of Free Range Chicken Thigh Fillets

1 leek, sliced

2 cloves garlic crushed

1/2 cup white wine (or extra stock)

3 large potatoes (about 500g) quartered.

4 sprigs fresh thyme (or 1 tsp dried)

Salt and pepper

1/2 cup Camperdown Pouring Cream

1 cup chicken stock

Salt and pepper

Method 

Dust the halved chicken thighs in flour seasoned with a little salt and pepper.

In a large lidded pot or deep fry pan, heat the oil and cook the chicken thighs for 2-3 minutes to or until starting to brown. Turn them over, add the leek and garlic and brown them for a couple of minutes.

Add the potatoes and thyme and stir briefly to combine then add the wine and let it deglaze the pan.

Add the chicken stock, bring to a simmer then simmer with a lid on for about 30 minutes.

Check at the 25-minute mark. The potatoes should be tender, and the chicken cooked through. Stir in the cream and season with salt and pepper to taste.

Make it your own

One pot cooking is a great way to serve up a great winter warming meal without the need for a marathon clean up! For the ultimate in one pot cooking you can add the broccolini and beans for the last 5 minutes of cooking before adding the cream.  Just let them steam on top of the chicken and potatoes. They are done when tender enough to insert a knife into the stalks. If you are feeling a bit fancy toss your green veg with a knob of Lard Ass Smoked Garlic butter. Yum!