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The weather last week was wet and freezing so we needed something hearty and warming that would make the rain seem very far away. This did the trick.

The last few times I’ve used leeks, I’ve always put them in stocks and frankly, they were getting a tad bit peeved that they weren’t being served up to be savoured, especially now that they’re properly in season, so I gave them one half of the spotlight in this dish.

In our local supermarket, potatoes were going at a brilliant price, apparently they’ve come into season early here so I took advantage of that! This was a pretty spring-like dish for such yucky weather, which probably helped us imagine it was warmer.

Ingredients:

– 4 organic, free-range chicken breasts, cut into thumb-sized chunks
– One large leek, halved and then chopped
– 2 garlic cloves, finely sliced
– 700ml of home-made chicken stock
– 100g chestnut mushrooms, sliced,
– 2 sprigs rosemary
– 2 bay leaves
– 1tbsp extra virgin olive oil
– 1/2 tbsp white white vinegar
– 75g green beans
– A couple of handfuls of new potatoes

Method:

– In a casserole dish, gently heat the oil and after browning the garlic, add the chicken and take care to make sure that all sides are brown, give yourself about 5 minutes to do this.
– Then add the mushrooms, giving them time to brown, before stirring in the leek until tender.
– Pour in the stock little by little and then the vinegar, before stirring in the bay leaves and rosemary.
– Turn the heat right down, cover and cook for 30 minutes, then mix in the green beans 9 (I cooked mine from frozen for about 7 minutes because I like them with a bit of a crunch).
– When the casserole is around about the 25 minutes mark, put the new potatoes onto boil and after draining, sprinkle on a little bit of sea salt (I went with the flavours and used the rosemary sea salt).
– I hope this warmed you up.

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