The most delicious creamy chicken with braised leeks & carrots recipe with a orange, rosemary & thyme.
8 pieces of chicken, bone-in and skin on (8 thighs, or 4 legs and 4 thighs), or one whole bird cut into 8 pieces
3 Tbsp olive oil
5–6 medium /large leeks, washed and trimmed, cut into discs
4 medium carrots, peeled and cut into rounds on the bias
2 long sprigs of fresh rosemary, leaves stripped and very finely chopped (just over 1 Tbsp)
3 thyme stalks (can keep whole)
3 Tbsp flour
250ml (1 cup) orange juice (or nartjie / clementine juice)
125ml (1/2 cup) milk
250ml (1 cup) cream
1 Tbsp honey
2 sachets liquid chicken stock – (or cubes or pots)
Serve with rice (brown or white basmati)
Fry the chicken pieces skin side down until brown on both sides. Set aside. In the same pan add the leeks, carrots, thyme and rosemary and fry over low heat until softened. About 10 minutes.
Add the butter and when it’s melted, sprinkle over the flour and stir to coat and cook slightly. Add the orange/naartjie juice and deglaze the pan. Scrape any browned bits that may have got stuck on the bottom. Then add the milk, cream, honey and stock and bring it to a bubble. Add the chicken pieces back in (with any juices) and cook for 25 – 30 minutes with the lid on, on the lowest setting. Stir occassionally to ensure the sauce doesnt catch at the bottom of the pan.
*You could also pop it in the oven @ 180C / 350F for 40 minutes
While the chicken is cooking make your rice to serve. You will need around 1 – 1.5 cups of rice for 4 people.
Keywords: creamy chicken, leeks, carrots, rosemary, orange, thyme