Chicken with Leeks and Mushrooms

Perfect week night dinner.

Sometimes all you want after a long day at work, when you arrive home cold and wet is a tasty chicken dinner.

This a straight forward, easy to make dinner with plenty of vegetables. I usually serve this with mashed potatoes, or crusty bread to mop up all the delicious juices.

Serves 4

8 Small chicken thighs or 4 Large chicken thighs (I prefer to use chicken thighs that still have bone in because I think the flavour is better)

2 Leeks

250 Grams Mushrooms

250ml Chicken stock

125 Grams Half fat creme fraiche

1 Large sprig of thyme (fresh parsley also works well)

Brown chicken thighs before adding the vegetables

Method

  • Add the chicken thighs skinside down (you can remove the skin if you prefer) to large deep pan with a lid
  • Seal the chicken thighs on both side, and add sliced leeks and mushrooms
  • Cook for 5 minutes and then add the chicken stock
  • Cover the pan and simmer of 15 minutes (if you’re using large chicken thighs, give them another 5-10 minutes)
  • Remove the lid and cook for a further minutes to let the sauce thicken a little
  • Stir in the creme fraiche and remove from the heat before serving

Braised Beef with Cheese Scone Dumplings

I made this as the main course for the October Supper Club, and had clean plates all round. This is proper Winter is coming, comfort food. Beef, cooked long and slow in dark velvety beer to make a rich unctuous gravy.

Serve up with some buttered greens, I made dauphinoise potatoes but mashed potatoes works well too.

If this wasn’t delicious enough, light tasty cheese scones bake on top, giving a crunchy top. Plenty of winter vegetables add to the rich savouryness of it all. This also freezes really well.

The lovely folks at NORN IRON Brew Co. gave me some of their amazing beers, and I used their Temple Imperial Porter, but if this isn’t available other dark stouts will do.

Serves 6

Ingredients

500ml Porter, stout or other dark beer

100 Grams Smoked Bacon

750 Grams Chuck beef

2 Carrots

1 Leek

2 Stalks of celery

1 Tbsp Tomato Puree

250ml Beef stock

4 Stalks of Thyme (or 1 Tsp of dried thyme)

Salt and pepper

For the scones

200 Grams Self-raising flour

50 Grams Butter

100 Grams Mature Cheddar Cheese (grated)

50-75ml Milk

1/2 Tsp Garlic powder

Method

  1. Cut the bacon into small strips and fry in a large dry pan until crispy. Remove the bacon and set to one side
  2. Cut the beef into 2-3 cm chunks and brown in the same pan used to fry the bacon, remove from the pan
  3. Cut the vegetables into chunks and add to the pan, cook for 5 minutes, add the tomato puree and cook for a further 5 minutes
  4. Add the meat back to the pan, add the the stock and beer to the pan and stir to make sure all the tasty crispy bits get stirred into the sauce
  5. Cover with a lid and simmer for 90 minutes
  6. Remove the lid and check the seasoning, allow to simmer for another 30 minutes without the lid to allow the sauce to thicken, then allow to cook
  7. For the scones, cut the butter into small cubes, and rub into the flour
  8. Add the garlic powder, and grated cheese and stir until we’ll distributed
  9. Add the milk a little at a time, until the mix comes together and is moist but not too sticky
  10. Turn onto a floured surface, and cut into 6 equal sized pieces (don’t handle too much or the scones will be tough)
  11. Place the scones on top of the beef mixture. Bake in an oven pre-heated to 180 degrees for 30 minutes until crispy and golden

Chicken Tagine

Chicken Tagine

Moroccan food is amazing, and healthy to boot. I had a proper tagine pot (authentic clay pot with a cone shaped lid), for all of 3 weeks before breaking it. The good thing is that you can make in any pot or dish with a well fitting lid. I cooked my tagine on the stove top, but can bake it in the oven if you prefer.

Tagines are slow cooked stews, and can be made with a variety of meat, and vegetables. Authentic tagines often use dried fruit such as prunes or apricots to add sweetness to balance out the heat of the harissa. I didn’t have any dried fruit, but this is still delicious. This is pretty hot, if you can’t handle alot of spice use less harissa or do what it did and add a dollop of yoghurt to cool things down.

Serves 4

8 Small Chicken thighs

1 Tbsp Olive oil

1 Large carrot

1 Large onion

1 Large courgette

1 Red pepper

1 Tsp Ground cumin

2 Cloves of garlic (minced)

1-2 Tbsps Preserved lemons (I made these myself, but you can also buy them from most supermarkets

1 Tbsp Harissa Paste (Again I made this myself, but you can buy this in supermarkets)

500ml Chicken stock (I used a stock cube)

400gm Can of chickpeas

1Tsp Salt

Method

  1. In a large pan with a lid, add the olive oil, and when hot add the chicken thighs and seal
  2. Cut the vegetables into chunks (I like this quite rustic)
  3. Add the vegetables and cook for 5 minutes
  4. Chop the preserved lemons finely and add to the pan along with the other ingredients and stir
  5. Put the lid on to the pot and reduce the heat to a gentle simmer. Cook for 45 minutes
  6. Serve with cous cous and a dollop of yoghurt