Chicken thighs with spring leeks

Tam West

Ingredients

8 small	Boneless chicken thighs, skinned (Main)
2 Tbsp	Olive oil
12	Baby leeks, or use 2 medium leeks, trimmed and cut into 3cm pieces (Main)
1	Lemon, zest and juice
2 cups	Chicken stock

Directions

1. Heat a frying pan (one with a lid) or casserole dish over a medium heat. Rub chicken thighs with olive oil and place in pan and lightly brown on both sides. Remove from pan and set aside.
2. Add leeks to the pan, cover and cook gently until soft but not coloured. Add lemon zest and juice, chicken stock and season. Bring to the boil, then reduce heat and return chicken thighs, cover and simmer for 20 minutes. (I cut one to ensure they are cooked.)

Kathy recommends

• This is one of my broth-style recipes and relies on a good quality chicken stock for its deliciousness. Eat with a fork and spoon and use rice or bread to soak up excess cooking juices.