Creamy chicken with braised leeks & carrots
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Prep Time
10 mins
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Cook Time
50 mins
Creamy chicken with braised leeks & carrots
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The most delicious creamy chicken with braised leeks & carrots recipe with a orange, rosemary & thyme.
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Ingredients
- 8 pieces chicken bone-in, and skin on (8 thighs, or 4 legs and 4 thighs), or one whole bird cut into 8 pieces
- 3 Tbsp olive oil
- 5-6 leek washed and trimmed, cut into discs, medium or large
- 4 carrot peeled and cut into rounds on the bias, medium
- 2 rosemary leaves stripped and very finely chopped (just over 1 Tbsp, fresh, long sprigs
- 3 thyme can keep whole, stalks
- 50 butter gms
- 3 Tbsp flour
- 250 ml orange juice or naartjie or clementine juice
- 125 ml milk 1/2 cup
- 250 ml cream
- 1 Tbsp honey
- 2 chicken stock or cubes or pots, liquid, sachets
- Serve with rice brown or white basmati
Instructions
- Fry the chicken pieces skin side down until brown on both sides. Set aside. In the same pan add the leeks, carrots, thyme, and rosemary and fry over low heat until softened. About 10 minutes.
- Add the butter and when it's melted, sprinkle over the flour and stir to coat and cook slightly. Add the orange/naartjie juice and deglaze the pan. Scrape any browned bits that may have gotten stuck on the bottom. Then add the milk, cream, honey, and stock and bring it to a bubble.
- Add the chicken pieces back in (with any juices) and cook for 25 - 30 minutes with the lid on, on the lowest setting. Stir occasionally to ensure the sauce doesn't catch at the bottom of the pan. Or you could pop it in the oven @ 180C / 350F for 40 minutes.
- While the chicken is cooking make your rice to serve. You will need around 1 - 1.5 cups of rice for 4 people.
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