ONE-POT CREAMY CHICKEN & LEEK BAKE

INGREDIENTS

• 2 tbsp plain flour

• 4 (about 1.4kg) chicken marylands, skin on

• 2 tbsp olive oil

• 225g speck, rind removed, cut into 1cm strips

• 250g small button mushrooms

• 2 leeks, trimmed, cut into 2cmthick slices

• 6 fresh thyme sprigs, plus extra, to serve

• 2 garlic cloves, crushed

• 125ml (½ cup) dry white wine

• 250ml (1 cup) liquid chicken stock

• 250ml (1 cup) thickened cream

• Cooked risoni pasta, to serve (optional)

METHOD

1 Preheat the oven to 180C/160C fan-forced. Place the flour in a sealable plastic bag and season.

Add the chicken and toss until well coated.

2 Heat the oil in a large, flameproof dish or deep, ovenproof frying pan over medium-high. Add the chicken and cook for 4-5 minutes each side or until golden. Transfer to a plate and set aside.

3 Add the speck, mushroom, leek and thyme to the dish, and cook, stirring occasionally, for 4-5 minutes or until the leek has softened. Add garlic and cook,

SERVES 4. PREP 15 MINS. COOK 1 HR 10 MINS

stirring, for 30 seconds or until aromatic. Pour in white wine and cook, stirring, for 3-4 minutes or until the wine has reduced and almost evaporated. Stir in stock and cream, and bring to the boil. Remove from heat and return the chicken to the pan, skin side up.

4 Bake for 45 minutes or until chicken is cooked through. Sprinkle with extra thyme sprigs and serve with risoni, if desired.