Chicken casserole

Once again, sorry for the un-appetising photos but there's no pleasant way to photograph any sauce that has leeks and mushrooms in ha... This was something I threw together at the last minute and it turned out really well in the end. I called it a casserole but it doesn't even go in the oven so it's really simple and quick to make but tastes delicious. It's made with chicken thighs which I love as they're so tender. Best served with rice!

Serves 2

- olive oil

- 3 skinless and boneless chicken thighs, cut in half

- plain flour

- 1 leek, sliced

- 3 rashers of bacon, chopped

- 100g mushrooms, quartered

- 100ml white wine

- 250ml chicken stock

- 1 tsp dried parsley or mixed herbs

1. Heat some olive oil in a pan and coat the chicken thighs in some flour - cook the chicken thighs in the oil until golden brown. Set aside.

2. Next, fry the bacon, leek and mushrooms in the pan until softened. Pour in the wine and chicken stock and simmer for about 10 minutes. (Meanwhile, cook the rice in a separate pan)

3. Return the chicken to the pan and add the herbs and seasoning. Cook for a further 5 minutes then serve with the rice.

Enjoy :)

Creamy bacon and leek risotto

I have a really similar post here so I wasn't sure whether to bother putting this up, but this recipe doesn't have chicken in it and is more creamy because of the crème fraiche so it is kind of different! This is really simple, and really delicious so give it a try...

Serves 2
- knob of butter
- 1 garlic clove, crushed
- 4 rasher of bacon, cut into chunks
- 1 leek, sliced
- 175g rice
- 300ml water with 1 chicken stock cube
- 2 heaped tsp of crème fraiche
- parmesan, grated
- parsley, for garnish


1. Melt the butter in a large pan and fry the garlic for a couple of minutes. Add the bacon and continue to fry for a few minutes.
2. Add all the leeks and cook until separated and softened. Next, stir in the rice until coated.
3. Meanwhile, make up the stock and add to the pan - bring to the boil, then simmer for around 15 minutes - or until the liquid is absorbed and the rice is soft.
4. Stir in the crème fraiche and serve with grated parmesan and a sprig of parsley!

Enjoy :)

Chicken, bacon and leek risotto

It still amazes me how creamy and filling a risotto is when it has no creamy ingredients in it what so ever! (apart from some parmesan) It's so clever how by cooking rice this way you get an amazing, rich texture that isn't even too unhealthy. I never used to be that keen on risotto but I am slowly changing my mind... They are so much easier to make than I assumed as well; this dish will definitely impress!

Serves 2

- dash of olive oil

- knob of butter

- 1 1/2 chicken breasts, sliced

- 4 rashers bacon, chopped

- 1 leek, chopped

- 200g rice

- 450ml boiling water with chicken stock cube

- parmesan, grated, for garnish

1. Heat the olive oil and butter in a saucepan and cook the chicken breasts until browned (well, white).

2. Add the bacon and leeks and cook until the leeks are soft and the bacon has turned lighter in colour.

3. Add the rice and stir through, coating in the ingredients and adding more butter if necessary. The grains of rice should start to fry and go translucent (try not to let them stick to the pan though, keep stirring!)

4. Prepare the stock in a jug and pour into the saucepan and stir. Cover and simmer for around 20 minutes, stirring occasionally, or until the water is absorbed and the rice if soft to bite (try some).

5. Serve and top with a generous amount of freshly grated parmesan, mm

Enjoy :)