Braised chicken thighs with leeks & bacon

A great 1 pot supper that tastes just as amazing as it looks. Perfect for these autumnal evenings.

Serves 4

8 large chicken thighs, skinned
200g (approx. 8 rashers) Oak Smoked Original streaky bacon, snipped into small pieces
25g butter
2 garlic cloves, crushed
250g small leeks, cleaned and thinly sliced
The leaves from 2 large sprigs fresh thyme
300ml hot chicken stock
2 tbsp crème fraiche
2 tbsp chopped parsley

 

 

1. Heat a large, deep, non-stick frying pan over a medium heat. Season the chicken pieces on each side with salt and pepper. Add the chopped bacon to the pan and fry for 3-4 minutes until lightly golden. Remove from the pan to a plate, using a slotted spoon, and set to one side.

2. Add the chicken pieces to the bacon fat left in the pan and fry for about 4 minutes on either side until golden. Lift out and set aside with the bacon. Pour away the excess bacon fat from the pan, add the butter and return it to a medium-high heat.

3. Add the garlic, leeks and thyme to the pan and cook for 2 minutes until the leeks have softened slightly. Return the chicken and bacon to the pan and pour over the stock. Part-cover and simmer for 20 minutes until the chicken is tender and the liquid has reduced by about half.

4. Stir the crème fraiche and most of the parsley into the sauce and adjust the seasoning to taste. Scatter with the rest of the chopped parsley and serve.