Post by jaco on Aug 3, 2008 13:13:27 GMT
Chicken & Leek - SLOW COOK
- Chicken Thighs Skinless: 2kg
- Garlic Cloves - chopped 2
- Cooking Oil 30ml
- Butter 30ml
- 4 Large leeks, cleaned and sliced
- Baby button mushrooms 250g
- Frozen peas 500ml
- Parisian potatoe balls 300g
- Carrot balls 300g
- 1 Bay leaf
- Chicken stock 250ml
- Salt to taste
- Ground Pepper, to taste
- Dry sherry 125ml
- Sour cream 250ml
COOKING TIME – APPROX 1.5 HOURS.
METHOD:
Heat oil and butter and fry the chicken in batches till nicely brown.
Add leeks and garlic and fry until soft.
Season well with salt & pepper.
Add layers of mushrooms, peas, potatoes and carrots, seasoning each layer.
Add the bay leaf and stock.
Cover and simmer for one hour.
Add sherry and sour cream, and if the liquid has evaporated, add a little more stock
Cover and cook for another 30 minutes.
Serves 6-8