Chicken with Greens, Bay & Potatoes
A one pot weekend meal of creamy chicken flavoured with fresh bay leaves. You cook leeks and spring cabbage with the chicken and add baby potatoes to make it a complete meal.
Servings: 2
: 551 kcal
Author: Just Jo
Ingredients
  • 1 medium leek trimmed, cleaned and finely sliced
  • 2 tsp olive oil
  • 5 skinless boneless chicken thighs
  • 1/2 a pointed cabbage shredded finely
  • 1 clove of garlic minced
  • 3 bay leaves fresh if you can
  • 2 tbsp double cream
  • 1-2 tsp dijon mustard
  • 200 g baby new potatoes scrubbed clean
  • One stock cube chicken or veg
  • 1 tbsp cornflour
Instructions
  1. Put the potatoes in a saucepan and cover with cold water. Crumble in the stock cube. Bring to the boil and cook until almost fully cooked (i.e. yield to the point of a knife with a little resistance). Drain well but reserve the stock .
  2. Heat the oil and soften the leeks.
  3. Add in the chicken and brown on both sides.
  4. Add in the bay leaves, garlic and cook for a minute until fragrant.
  5. Add in the drained potatoes and enough stock to come half way up the chicken and potatoes. Tuck in the cabbage.
  6. Partially cover and reduce heat to a simmer an cook until the chicken is tender and starts to flake (about 10-15 minutes on low-medium heat).
  7. Take off the lid and mix the cream and mustard together, then stir into the chicken.
  8. Turn the heat up and if necessary, slake the cornflour with 1 tbsp cold water and add to the pan also, turning up the heat briefly to thicken the sauce.
  9. Taste and season with salt and pepper as needed.
Recipe Notes

Use a shallow casserole with a lid if you have one so that you can tuck the chicken and veg in snugly and not need too much extra liquid.