Winter Chicken and Leeks

As the nights and days get cooler we start to reach for more comfort foods which are normally higher in starch and if you’ve trained with me before you know that stodgy foods are a no no. Here is a recipe which should keep you warm and satisfied. It takes longer than my usual recipes but it is always a crowd pleaser.

Here is what you need:
4 Leeks (chopped)
1/3 cup of cream
8 chicken thighs
3 tablespoons Worcester sauce
3 table spoons Dijon mustard
3 teaspoons cayenne pepper
1 cup Panko crumbs
1/4 cup cheese of your liking
1 small lemon

Pre-heat your oven to 180 degrees Celsius.
In a pan cook the chopped leeks with butter (use as much as you like) on a medium to high heat until they have started to brown.  Once they have started to brown pour the cream in and stir for a few minutes.  Pour the leeks into a casserole tray and put to one side.
In a bowl with the Worcester sauce, Dijon mustard, parsley and cayenne pepper coat the chicken thighs well. Once they are coated place them on top of the leeks.
In another bowl mix the Panko crumbs with the cheese and rind of the lemon and some melted butter then sprinkle over the top of the chicken.

Place the dish in the oven for 45mins-55mins then serve once the chicken is cooked right through and the crumbs are toasted golden.