Name: One-pot Welsh chicken with leek and bacon recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 4-5 chicken thigh cutlets, skin-on; 20.00 ml olive oil; 1 brown onion, diced; 100g short cut bacon, sliced; 2 leeks, washed and sliced; 20.00 ml dijon mustard; 250.00 ml chicken stock; 20.00 ml cream; 2 sprigs thyme

by Greer Worsley Last updated on 01/24/2023

This simple braised chicken dish cooks in one pot, and has the traditional Welsh flavours of leek and bacon, making for a delicious family-friendly dinner. - Greer Worsley

Ingredients

4-5 chicken thigh cutlets, skin-on
1 tbsp olive oil
1 brown onion, diced
100g short cut bacon, sliced
2 leeks, washed and sliced
1 tbsp dijon mustard
1 cup chicken stock
1 tbsp cream
2 sprigs thyme

Method

Step 1

Season chicken with salt and pepper. Heat oil in a large casserole dish. Place chicken pieces skin side down and cook until golden. Turn and seal the other side. Remove to a plate.
Step 2

Add onion and bacon to the pan and cook over medium heat, stirring, until onion softens. Add leek and mustard and stir to combine. Return chicken to pan, then pour in chicken stock and cream. Add the thyme. Bring to the boil then reduce heat, cover with a lid and simmer for 35-40 minutes until chicken is cooked through.
Step 3

Remove the lid and simmer for a further 5 minutes to reduce and thicken the sauce. Serve with mashed potato and steamed vegetables.