Chicken Thighs with Bacon & Leek Cream Sauce

Chicken Thighs with Bacon and Leek Cream Sauce

Ingredients

• 4 bone-in, skin-on chicken thighs
• About 6 rashers of streaky bacon, chopped (2 rashers are enough for a lighter bacon flavor)
• 1 large, 2 medium, or 3 small leeks, trimmed and sliced about 1 cm thick
• Canned potatoes, drained and halved if large
  • Fresh potatoes can also be used; boil or fry them as preferred.
• Fresh carrots, cut into batons
• Plain all-purpose flour, for coating the chicken
• Salt and black pepper
• A little butter, plus a knob for the carrots
• Chicken stock: a couple of tablespoons for the leeks, plus the remainder for the sauce
• About 2 teaspoons Dijon mustard
• Cream, amount unspecified

Equipment and Preparation

• Use a frying pan for the chicken, potatoes, and sauce.
• Prepare a microwave-safe bowl for the carrots.
• Trim and slice the leeks, and cut the carrots into batons.
• Drain the canned potatoes and pat them as dry as possible to reduce spitting while frying.
• Season the chicken with salt and pepper, then rub a little flour over it. The flour helps form a crust and thickens the sauce.
• Put the carrots in the microwave-safe bowl with a couple of tablespoons of water. Microwave them for 4 minutes when ready to cook.

Method

1. Render the bacon: Place the bacon in a cold frying pan and cook over low to medium-low heat until it releases its fat and becomes crisp. Set aside some of the crisp bacon for serving; return the rest to the pan later. If there is too much fat, remove some but save enough for cooking.

2. Brown the chicken: Place the chicken skin-side down in the pan over moderate heat. Cook for about 12 minutes, turning it a couple of times, until golden. Remove and set aside.

3. Fry the potatoes: Use the bacon and chicken fat to brown the drained potatoes. Remove them from the pan and cover to keep warm. Alternatively, boil the potatoes.

4. Soften the leeks: Remove excess fat from the pan if needed. Add a little butter, if desired, followed by the leeks. Fry briefly, then add a couple of tablespoons of chicken stock. Cook for about 5 minutes, until softened. A little color is fine.

5. Make the sauce: Return most of the bacon to the pan. Add the remaining chicken stock, black pepper, and Dijon mustard, then stir. Add the cream.

6. Finish the chicken: Return the chicken and any collected juices to the pan, keeping the chicken skin-side up. Simmer gently for about 8 minutes, until the chicken is warmed through and the sauce has thickened. Stir or scrape the pan as needed to prevent sticking, and avoid splashing sauce over the chicken skin to help it stay crisp.

7. Cook the carrots: Microwave the carrots for 4 minutes, then drain off the liquid. Toss with a knob of butter and a little black pepper. Cook them until tender but still slightly firm.

8. Serve: Plate the chicken with the leek-and-bacon cream sauce, potatoes, and buttered carrots. Finish with the reserved crisp bacon.

Tips and Variations

• Bacon and chicken release plenty of fat, so remove some if there is too much in the pan. Additional oil may not be needed.
• Use fewer bacon rashers if you prefer; the sauce will still take on a smoky flavor.
• Fresh potatoes can be used instead of canned potatoes. They can be boiled, fried, or mashed.
• Keep the sauce at a gentle simmer and the chicken skin facing up to help it remain crisp.

Presenter/channel: Rick, Backyard Chef Referenced sources: None mentioned.