This is a good, cheap meal to make. It tastes great and does not require complicated ingredients. This is an adaption of one of Nigel Slater's recipes. If you haven't got his books, get them, unlike some recipes you find, they actually work! Also, you can use the remaining liquid as a soup.
Ingredients
Method
Chop the leeks into cork sized chunks and separate the fennel into layers. Remember to cut off the ends of both and to peel the first layer of the leeks.
Lightly brown the chicken in some butter and olive oil. Season well with salt and pepper. The outside of the chicken should not be pink (but don't worry about the middle).
- 3 leeks
- 2 fennel bulbs
- Chicken Thighs (boneless) - I used 10 for 4 people
- Chicken Stock - 1-2 in 500ml (add more if needed)
- Handful of parsley
- 1 lemon
- Plus rice
Method
Chop the leeks into cork sized chunks and separate the fennel into layers. Remember to cut off the ends of both and to peel the first layer of the leeks.
Lightly brown the chicken in some butter and olive oil. Season well with salt and pepper. The outside of the chicken should not be pink (but don't worry about the middle).
After it has browned off, pop the leeks and the fennel in. Cover with a lid and leave to soften for about 10 minutes. Stir occasionally to prevent burning!
Now add the stock and grate the zest of a lemon in. Cook for 30 minutes at about 200 degrees in the oven.
After half an hour, check and add a handful of chopped parsley and the juice of half a lemon. Give it a quick stir and serve with white rice (about a mug and a half for 4 hungry people). I also did spinach, mange tout and tomatoes for a bit of colour.
After half an hour, check and add a handful of chopped parsley and the juice of half a lemon. Give it a quick stir and serve with white rice (about a mug and a half for 4 hungry people). I also did spinach, mange tout and tomatoes for a bit of colour.
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