8 chicken thighs
2 tbsp flour, seasoned with salt & pepper
1 tbsp olive oil
2 large leeks, timed and sliced into chunks
250g Chantenay, whole & unpeeled
2 cloves garlic, crushed
2 tsp dried mixed herbs (i.e herb de Provence)
600ml chicken stock
- On a large plate roll the chicken pieces in the seasoned flour, making sure they are well coated all over.
- Heat the olive oil in a large flameproof casserole or large saucepan with a lid. Fry the chicken pieces a few at a time until they are golden brown all over, transferring to a plate whilst you cook the remaining pieces.
- When the chicken has all been fried, turn the heat down and add the leeks and Chantenay. Fry for a couple of minutes, then return the chicken to the pan, along with the herbs and garlic.
- Add the stock, bring up to the boil then cover with the lid. Reduce the heat and simmer gently for around and hour and a half, or until the chicken is just starting to fall off the bone. If the sauce is a little thin remove the lid for the final 30 minutes of cooking to allow it to thicken slightly.
- Serve with crusty bread, mashed potato or cous cous.
This chicken stew with Chantenay carrots recipe has been provided by chantenay.co.uk.
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