This is one of those ’lets Chuck it all together’ midweek meals everyone loves.. it’s so simple economical and delicious it really doesn’t need a recipe, if you don’t have sweetcorn use mushrooms, or a can white beans ..
Add a little olive oil to a frying pan and brown ( skin side down) 6-8 seasoned chicken thighs, then set in a baking dish. Drain some of the fat away from the pan and fry to soften 2-3 chopped leeks and 2-3 crushed garlic cloves for 5 mins or so, then add to the chicken along with a drained Can of sweetcorn. Pour over 400-450ml of chicken stock ( preferable fresh but a stock cube will do fine!) season and cook in a hot oven, 220c for around 20 mins. Remove, add a heaped tsp French grained mustard a generous tbs of Creme Fraiche 100g mix in then whisk in a heaped tsp of plain flour mixed with a little water to thicken the sauce before returning to the oven for another 15 mins.
to serve sprinkle generously with chopped chives and croutons if you have any to hand - serve with whatever you fancy - rice, baked potatoes chips or rizzi to soak up the delicious sauce ..
