Creamy chicken and mushrooms
BY
jBird_jBird
Julie Kessler8 chicken thighs, on the bone salt and pepper
2 tablespoons butter for frying 100g bacon, diced
1 onion, finely chopped
2 leeks, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, crushed
250g button mushrooms, halved
2 cups chicken stock
1 bay leaf
2 teaspoons chopped fresh thyme 250ml cream
the juice and zest of 1 lemon
3 cups baby spinach
Season the chicken thighs well with salt and pepper.
Melt the butter in a medium-sized casserole dish, and brown the chicken pieces in the butter, a few at a time, until they are golden on both sides. Remove from
the casserole dish and set aside.
Add the bacon, and fry until crispy.
Add the onion, leeks, celery, garlic and mushrooms, and fry until soft.
Return the chicken to the casserole pot and add the chicken stock, bay leaf and thyme. There should be enough stock to just cover the chicken. If using a wider casserole dish, you may need to add some more stock.
Reduce the heat to a simmer, and simmer the chicken with the lid off for 40 minutes until cooked. Keep an eye on it and give it a stir every now and then.
Add the cream and simmer for a further 10 minutes. Finally stir in the lemon juice, lemon zest and spinach.
Season well with salt and pepper and serve with creamy cauli-mash and some green veggies.