Creamy chicken with braised leeks & carrots

Prep Time:10

Cook Time:50

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
50 gms butter
3 Tbsp flour
250 ml 1 cup orange juice (or naartjie / clementine juice)
125 ml 1/2 cup milk
250 ml 1 cup cream
1 Tbsp honey
2 sachets of 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 gotten 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 occasionally to ensure the sauce doesn't catch at the bottom of the pan. Or you could 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.

Author: Sam Linsell