Wednesday, 13 February 2013

Don't need much thyme for this...

It feels as if it hasn't really got light here the last few days.  It's making me rather lethargic and slow - I am hoping that my morning coffee will be giving me a bit of a lift.  If I didn't know better, I'd say it is November.  So, maybe this cheery little number will bring a bit of colour into the day...? 

The last couple of posts have included more time-consuming recipes, so I thought a quick & easy one is needed today.  After all, it is the middle of the working week and a straightforward meal is probably what most people are after.  So, how about thyme chicken? 

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

  1. Cut the chicken into bite-size chunks and dust evenly with cornflour.
  2. 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.
  3. Now add the stock and dried thyme and leave to simmer for 10 - 15 minutes.
  4. 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).


  1. That is a nice recipe Kirsten, we also love chicken and leek pie.

    1. It's just so simple, isn't it? Takes no time at all and is so satisfying. Thank you Ann! Kirsten x

  2. This is another one of your recipes I really like becaause it is practical to make as an after work type meal. Leeks are not used as much here as they are in British cooking. So sometimes they are available in the store and sometimes not. I have to see if they are available and then I can plan this one some night. Thanks again Kirsten. :)

    1. I am glad you like this - it is very handy for an after work meal or you could make it at the weekend and freeze it. Oh, I hadn't realised that about leeks - you can use onions or shallots instead when leeks are not available. Thank you for all your lovely comments! Kirsten x