It could easily be adapted for slow cooking as well, though I’ve personally given up doing chicken in the slow cooker as I find it very often overcooks and goes stringy.
- 2 large chicken breasts
- 4 slices streaky bacon
- 1 large onion
- 2 cloves garlic
- 2 med leeks
- White wine
- Olive oil
- Stock cube
1. Chop the onion and bacon, and fry in olive oil until browned. Add garlic and chicken. Meanwhile chop leeks into rounds and put into a casserole dish.
2. Fry for a couple of mins, then add thyme to taste, and stir in a heaped tablespoon of flour. Add a good slug of white wine, and stir well, bubble for a couple of mins.
3. Add chicken mixture to leeks in casserole dish, you can also crumble in a stock cube and add a bit of boiling water at this point if you like. Season to taste.
4. Bung in the oven at about 170C for about an hour.
I served with with mustard mashed potatoes and peas, but it would go equally well with rice and/or any green veg. Delicious!