Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 7

To me, there’s something forever comforting about the classic blend of chicken, bacon, leeks and cream. Here they are combined simply for best effect in this tasty dish, which is just as good for entertaining as it is for warming the soul during the week. As with all these things, start with good-quality chicken and the results will pay dividends.

 Preparation time:

 10 minutes

 Cooking time:

 1 hour

 Serves 4

 1.5kg (3lb 6oz) chicken, cut into 8 pieces

 ½ tbsp olive oil

 Sea salt and freshly ground black pepper

 25g (1oz) butter

 150g (5oz) smoked streaky bacon, diced

 2 leeks, trimmed and sliced

 2 garlic cloves, peeled and chopped

 500g (1lb 2oz) baby new potatoes, halved

 250ml (9fl oz) white wine

 350ml (12fl oz) chicken stock

 100ml (4fl oz) double cream

 3 tbsp chopped fresh tarragon

 To serve

 Green salad (optional)

Rub the chicken with a little olive oil and season with salt and pepper. Warm the remaining oil and the butter in a large casserole over a medium heat. Add the chicken and cook for 5–10 minutes or until golden. Remove from the pan and set aside.

Reduce the heat to low. Add the bacon, leeks, garlic and potatoes to the pan and cook for 5 minutes, stirring often, until soft. Stir in the wine, scraping up any bits from the base of the pan with a wooden spoon.

Return the chicken to the pan and add the stock. Bring to the boil then reduce the heat to low and simmer for 40–45 minutes, stirring occasionally until the potatoes are tender and the chicken is cooked through.

Stir in the cream and half of the tarragon. Leave to warm through for 5 minutes, then serve with the remaining tarragon sprinkled over the top. If you like a thicker sauce, remove the chicken and bring the sauce to the boil over a high heat to reduce, then serve. This dish is great with a green salad.