Recipe for a delicious high protein Chicken dinner, smothered in a creamy mushroom and leek sauce.

15 ml olive oil
4 chicken thighs free range is best
10 ml chicken spice
1 brown onion finely chopped
1 bird eye chili finely chopped
10 ml crushed garlic
150 gr button mushrooms sliced
4 baby leeks roughly chopped
1 cup chicken stock
1 cup cream
4 fresh sprigs of thyme
salt and pepper to taste

How to
First off, heat the olive oil in an oven-safe casserole dish and brown the chicken skin down.

Remove the browned chicken thighs from the pot and saute the onion, garlic and chili.

Next add the mushrooms and leeks, and saute for another couple of minutes until the mushrooms have released their moisture and the leeks are caramelized.

Deglaze the pan with chicken stock and cream. Add the fresh thyme and replace the chicken pieces, skin side up, in the sauce.

Transfer the dish to a preheated oven and bake for another 30 minutes on 180 degrees Celsius.

Season and serve with your choice of side.


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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.