Elements
Serves 4
8 bone-in, skin-on hen thighs (round 850g/1lb 14oz)
1 tbsp olive or sunflower oil
1 onion, thinly sliced
4 rashers smoked again bacon, lower into roughly 2cm/¾in slices
150g/5½oz small mushrooms, halved or quartered if bigger
3 medium carrots, peeled and lower into roughly 1.5cm/⅝in slices
20g/¾oz plain flour (round 2 tbsp)
1 tsp dried thyme or 1 tbsp contemporary thyme leaves
500ml/18fl oz scorching hen inventory (made with 1 inventory dice)
1 medium leek, trimmed and lower into roughly 1cm/½in slices
salt and freshly floor black pepper
Directions
1. Preheat the oven 190C/170C Fan/Gasoline 5. Season the hen thighs throughout with a bit of salt and many black pepper.
2. Warmth the oil in a big non-stick casserole pan over a medium warmth and fry the hen for 7–8 minutes, skin-side down, or till the pores and skin is properly browned. Flip and prepare dinner on the opposite aspect for 3 minutes extra. Switch to a plate.
3. Return the pan to the warmth and add the onion, bacon and mushrooms. Fry over a medium-high warmth for 4–5 minutes, or till evenly browned, stirring often. Add the carrots and flour and toss collectively properly.
4. Sprinkle with the thyme, then pour within the inventory, a bit of at a time, stirring properly between every addition. Add the hen items again to the pan and produce to a delicate simmer. Cowl the pan with a lid.
5. Place within the oven and prepare dinner for 45 minutes. Take out of the oven and stir within the leeks.
6. Return to the oven for an additional quarter-hour, or till the hen and leeks are tender and the sauce has thickened. Serve.
You need to use boneless, skinless hen thigh fillets for this recipe if you happen to like. Fry for 3 minutes on all sides earlier than transferring to a plate. Comply with the recipe as above however prepare dinner for 35 minutes reasonably than 45 minutes earlier than including the leek.
Every serving gives
48g protein, 13g carbohydrates (of which 7.5g sugars), 19g fats (of which 5g saturates), 5g fibre and a pair of.4g salt.
~ take pleasure in your day ~
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All the very best Jan