1tbs olive oil
    10 chicken thigh fillets, boneless but with skin on
    1-2tbs butter
    2 leeks, washed and sliced
    300g (approx) chestnut mushrooms, thickly sliced
    1 clove garlic, finely chopped
    100ml dry white wine
    1 vegetable or chicken stock cube
    150ml boiling water
    freshly ground black pepper
    150ml single cream
    large handful mixed fresh herbs (such as parsley, thyme and sage), chopped

    Buttery mashed potatoes
    Steamed green vegetables


    Heat the oil in the Denby Shallow Cast Iron dish and add the chicken pieces skin side down. Fry for a few minutes until golden then turn and seal the other side. Turn down the heat and cook for a further 5-10 minutes depending on size, until just cooked through. Remove from the pan and set aside. Alternatively, seal in the pan then transfer to the oven for 10-15 minutes until cooked.

    Meanwhile make up the stock with approx 100ml boiling water

    Add the butter to the dish and fry the leeks and mushrooms for a few minutes until lightly golden then add the garlic and fry for another minute.

    Pour in the white wine and bubble for a minute then add the stock.

    Return the chicken pieces to the pan, season well with black pepper and allow to heat through. Pour over the cream and herbs and bubble gently for a few minutes until slightly thickened

    Garnish with a few extra chopped herbs scattered over the top and serve with mashed potatoes, mashed sweet potatoes and steamed green vegetables.

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