Potato, Chicken And Potato Recipe
In a frying pan, cook the chicken thighs in the olive oil until golden. In a medium/large saucepan cook the leeks and garlic over a low heat in the butter until
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Saucepan
- Stove
- Wooden spoon
- Fork
- Measuring spoon
- Measuring cup
- Kitchen scale
- Serving bowl
Ingredients
- 3 Kennedy’s Rooster Potatoes, peeled and cut into 2cm dices
- 4 chicken thighs
- 20g butter
- 1tsp plain flour
- 2tsp olive oil
- 2 leeks, thinly sliced
- 750ml chicken stock
- 1tsp fresh thyme
- 1 garlic clove, crushed
- 1tbsp parsley
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