This dish is one that always comes out slightly differently and depends very much on what I have to hand. Mr Happy Larder made this for me when we first met - definitely a keeper (both the man & the recipe ;-)). We usually have this on rice as in the picture but it's also ideal as a filling for a pie. And you can turn the dish vegetarian by replacing the chicken with mushrooms. It's tasty, it's filling and it's quick - marvelous!
Thyme Chicken (serves 2)
1 tbsp oil
2 heaped tsp cornflour
200g leeks, sliced
300g chicken thighs (breast also works)
200ml stock (vegetable or chicken, made from a cube & water)
1 clove of garlic, crushed
1 heaped tsp dried thyme
2 tbsp double cream or a dollop of mascarpone cheese
- Cut the chicken into bite-size chunks and dust evenly with cornflour.
- In a pan, heat 1 tbsp oil and when hot, add the chicken, leeks and garlic. Fry for a couple of minutes, then reduce the heat.
- Now add the stock and dried thyme and leave to simmer for 10 - 15 minutes.
- Finish off by adding the cream (or mascarpone) and adjusting the seasoning (if necessary) by adding salt & pepper.
Serve on vegetable rice.
You can also use this as a quick & easy filling for a chicken pie. Use slightly less stock (maybe 100ml) to make the filling drier, spoon into a pie dish and cover with a thin layer of puff pastry (I use ready-made puff pastry for this). Brush the pastry with milk or beaten egg and bake in the oven at 180C (fan oven) until the pasty is golden - it should be ready in 15 - 20 minutes (but please check the instructions on the packet if using ready-made).