Recipe Chicken Thighs Leeks Carrots

Sprinkle the chicken very liberally with salt and pepper and add the thighs cut side down to the pan.

Recipe chicken thighs leeks carrots. Serve with fresh broccoli green peas or a salad along with some good bread to get every last drop of the tasty sauce. Flip the chicken and cook for 5 minutes more then remove to a plate. Add tarragon and broth bring to a boil.

Add chicken to skillet and sauté for 6 to 7 minutes per side until browned. Peel and finely slice the garlic pick the thyme leaves discarding the stalks and finely slice the bacon. Heat a lug of oil in a large casserole pan on a medium heat then add the bacon.

Chicken thighs and carrots are cooked on top of the stove making a hearty dish for any time of year especially if you prefer not to heat up the oven. Add leeks and carrots and cook for another 1 to 2 minutes. Return the chicken pieces to the casserole and add just enough water to cover.

Add the carrots and leeks and cook for 5 7 minutes stirring occasionally until just browned. Roast for 25 minutes stirring once to promote even cooking. Add the orange naartjie juice and deglaze the pan.

Trim wash and slice the leeks 1cm thick scrub and cut the carrots into rough chunks and finely slice the celery. Cook for about 1 hour. Let the chicken cook undisturbed for 8 9 minutes until the chicken skin is brown and crispy.

Add the butter and when it s melted sprinkle over the flour and stir to coat and cook slightly. Toss together the leek celery carrots and a bit less than half of the mustard mixture in an 8 inch square baking dish. In the same pan add the leeks carrots thyme and rosemary and fry over low heat until softened.