One-Pot Rustic Chicken

One-pot cooking is a great way to serve up a warming winter meal without the need for a marathon clean up. Our one-pot chicken is fantastic served with some freshly steamed green veg. Chicken thighs add a great flavour to this dish but you could just as easily use our Free Range Chicken Marylands.

Ingredients

• 2 tbsp oil

• 500g of Free Range Chicken Thigh Fillets

• 1 leek, sliced

• 2 cloves garlic crushed

• 1/2 cup white wine (or extra stock)

• 3 large potatoes (about 500g) quartered.

• 4 sprigs fresh thyme (or 1 tsp dried)

• Salt and pepper

• 1/2 cup Camperdown Pouring Cream

• 1 cup chicken stock

• Salt and pepper

Method

1. Dust the halved chicken thighs in flour seasoned with a little salt and pepper.

2. In a large lidded pot or deep fry pan, heat the oil and cook the chicken thighs for 2-3 minutes to or until starting to brown. Turn them over, add the leek and garlic, brown for a couple of minutes.

3. Add the potatoes and thyme, stir briefly to combine then add the wine and let it deglaze the pan.

4. Add the chicken stock, bring to a simmer with the lid on for about 30 minutes.

5. Check at the 25-minute mark. The potatoes should be tender, and the chicken cooked through. Stir through the cream and season with salt and pepper to taste.

Make it your own

For the ultimate in one-pot cooking you can add the broccolini and beans for the last 5 minutes of cooking before adding the cream.  Just let them steam on top of the chicken and potatoes. They are done when tender enough to insert a knife into the stalks. If you are feeling a bit fancy toss your green veg with a knob of Lard Ass Smoked Garlic butter. Yum!