One Pan Garlicky Chicken, Leeks and Peas
Chicken thighs with leeks and peas
Ingredients
- 4-5 skin on, bone in chicken thighs
- 1 leek sliced thinly
- 200g frozen peas
- 300 ml chicken stock
- 3 cloves garlic finely chopped
- 1 tbsp butter
- 1 tbsp cooking oil e.g. rapeseed oil
- salt for seasoning
Instructions
- Start by seasoning your meat with plenty of salt
- Get the pan hot and add your cooking oil of choice
- Place the chicken skin side down and leave it to brown and get crispy for about 4-5 minutes
- Turn and allow the underside of the chicken to colour just slightly
- Remove chicken from the pan and set aside
- Add butter, leeks, peas and garlic to the pan, allow them to cook down for about 5 minutes on low-medium heat until softened and fragrant. Season with salt to taste
- Add your chicken back in to the pan, skin side up (to help keep it crispy)Pour in the chicken stock, it should cover the bottom side of the chicken thighs to help them cook through
- After about 20 minutes, the thighs should be cooked through and most of the stock absorbed, with your leek mixture thickened and a little saucy
- Serve it up either alone or with a side of rice / potatoes for a more hearty meal
Notes
Calorie information provided is an estimate