Ingredients
- 600 grams chicken drumsticks) (4 skinless legs/drumsticks)
- 850 grams chicken thighs bone in, skin removed
- 1 tablespoon plain flour
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 200 grams bacon, chopped (shortcut/Canadian style)
- 1 leek, large quartered lengthways and sliced
- 1/4 cup sage leaves, fresh chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 cup chicken stock
- 500 grams potatoes, chat/small halved
- 1/4 cup Dijon mustard
- 1 cup frozen peas
How to Make
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Step 1: Toss chicken in flour seasoned with salt and pepper in a large bowl.
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Step 2: Heat 1 tablespoon of oil in a large, deep frying pan over a high heat and add chicken in two batches and cook, turning occasionally, for about 5 minutes, or until browned and remove.
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Step 3: Heat remaining oil in same pan over a medium heat and add bacon, leek, sage and garlic and cook, stirring, for 3 minutes and then add wine and bring to a boil until reduced by half and then return chicken to pan.
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Step 4: Add stock, potatoes and mustard and bring to boil and let simmer, covered, for about 1 hour, or until chicken is cooked and then add peas and cook for further 2 minutes. Serve.
We hope you enjoy this recipe!
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