With a creamy white wine and mushroom sauce, this supper is simple to make.
olive oil (for cooking)
8 chicken thighs (with or without skin)
1 shallot (finely diced)
3 leeks (medium sized, thoroughly washed and chopped into rounds)
250 grams button mushrooms (diced)
1 stem fresh thyme (de-stalked)
1/3 cup dry white wine
1 cup chicken stock
200 milliliters cream
freshly ground black pepper
flat leaf parsley
Heat 1 tablespoon olive oil in a large based frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside.
Add the shallot and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. (I usually turn the chicken over once during the cooking time to ensure the flavours is evenly absorbed)
If you’re going to be eating the skin, I’d suggest you place the dish under the grill for several minutes to crisp up the skin. Scatter with plenty of flat leaf parsley and serve immediately.