- 4 free-range chicken thigh portions
- 2 T olive oil
- sea salt and freshly ground back pepper
- 1 bunch leeks, washed and thinly sliced
- 1 clove garlic, crushed
- 1 cup chicken stock
- a few sprigs thyme
- basmati or brown rice, cooked according to package instructions, for serving
- rocket, for serving
- 2 lemons, juiced
In a frying pan over a medium heat, brown the chicken portions in 1 T of the warmed oil. Remove and season to taste.
Add the leeks to the pan, with a little more oil if necessary. Cook gently until soft and limp. Stir in the garlic. Return the chicken to the pan, add the lemon juice, stock and thyme and bring to a bubble.
Cover tightly, reduce the heat and simmer gently for half an hour, or until the chicken is very tender. Check seasoning and serve with basmati or brown rice and fresh rocket leaves.
Cook’s notes: Use skinless thigh portions to reduce the kilojoule count, or add sautéed mushrooms for another flavour dimension.
Cook leftover chicken and sauce with rice and a few currants for a quick pilau. Serve sprinkled with toasted nuts.
Shred leftover chicken, mix with leftover sauce and cooked rice, and use to fill baked butternut or steamed gem squash.
Mix shredded chicken and sauce with cooked orzo pasta and oregano. Bake topped with crumbled feta and moistened with olive oil.
Click here for more ideas for using leftover chicken
Per serving: 1266.5 KJ, 25.3 g protein, 10.7 g fat, 27.7 g carbs
The gentle leek and lemony sauce is lovely with fragrant basmati rice, but, of course, you could use brown. If you want a vegetable, green beans would be good, but, for me, a few tufts of peppery rocket is really all the dish needs.