4 chicken thighs and 4 chicken drumsticks
150g bacon or 4 frankfurter sausages
2 leeks, sliced and separated into greens and whites
3 tbsp mustard
2 tbsp flour
1/2 l chicken stock
salt and pepper
In a pan, melt butter and oil and cook chicken until browned on all sides, transfer to crockpot.
Cook white part of the leeks and bacon for ~5 minutes. Add flour and mustard and then the chicken broth a bit at a time. Once all flour has been incorporated, leave to simmer for a bit until it's thickened up some. Transfer to crockpot. Add corn and stir
Cook on LOW for 8-10 hours. Add green parts of the leeks and cook for another 15 minutes.
Serve with mashed potatoes.
REALLY needed more salt - and even with that added, it was still a bit bland - you couldn't taste the mustard at all. It was a good start, but I think I'd add a bit more mustard and possibly also some chili next time.
Weirdly enough, it didn't really work as left-overs though... which unfortunately probably takes it out of my rotation completely.
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This is a great idea, I love the flavours and I would definitely make something like this. Thanks for sharingReplyDelete