Chicken, Leek and Mushroom is their a better combination !? This is one of my go to meals when the weather is cold outside. Its hearty, creamy and delicious !
Prep: 15 mins
Cook: 6 hrs
6 hrs 15 mins
Yields: 3-4 ppl
8 chicken thigh (leave whole)
1 leek, washed really well and sliced
2 bay leaves
2 cups chicken stock
1/4 cup cream
the juice of 1/2 a lemon
Salt and pepper
1Sauté butter, garlic, mushroom and leek in a fry pan until leek is tender and then pour into slow cooker.
2Add the rest of the ingredients and cook on low for 6 hours.
4I had some beautiful dutch carrots in my fridge so I served those with this dish as well but its completely optional. I just washed and patted them dry, placed them on a lined oven tray and brushed them with some melted butter and then drizzled them with honey and finished them off with a sprinkle of sea salt. I then roasted them for 30-35 minutes in a 180 deg oven.