Chicken, leek and bacon stew

 

Ingredients

600g chicken breast + 6g salt to marinade + sake

2 rashers smoked streaky bacon

one punnet brown mushrooms (150g or 200g)

2 sticks of leek

2 carrots

one cup of frozen peas

250ml chicken stock

Half an onion

Method

Chop up and fry 2 rashers of back bacon in an enamel pot until oil is released

Chop up one punnet of brown mushrooms into halves

Drain the excess oil and add the mushrooms

Chop up 2 sticks of leek and add to pot

slowly fry to brown

Chop up 2 carrots and add to pot

fry and brown some more

add 250ml of chicken stock

add peas

grate half an onion into the pot and continue to simmer

meanwhile make a roux with 2 teaspoons of flour and a knob of butter, and adding milk 

add the roux mixture into the pot and gently simmer

add 600g of chicken breast into the pot and bring to a simmer, then turn off the fire and cover with lid

let chicken cook under residual heat

serve with boiled potatoes