Lovely, homey and warming – this is pure comfort food.
3/4 cup Marsala
1/4 cup dried porcini mushrooms
1/4 cup all-purpose flour
1 tsp. sea salt flakes
good grinding of nutmeg
good grinding of pepper
4 boned and skinned chicken thighs, cut into pieces
1 tbs. butter
1 tsp. olive oil
1 leek, trimmed and sliced
2 tsp. thyme leaves
2 cups chicken stock
1/2 cup vacuum-packed chestnuts, crumbled
basmati rice, to serve
Heat the Marsala and porcini in a small saucepan. As soon as it comes to a bubble, switch off the heat and leave for at least 10 minutes. Drain through a sieve into a jug. Chop the mushrooms and set aside. Save the Marsala.
Tip the flour, salt, nutmeg and pepper into a freezer bag and add the chicken pieces. Shake to coat the chicken. Heat the butter and oil in a heavy saucepan and add the leeks. Cook for 4-5 minutes, stirring frequently, until soft. Add the chicken with any flour from the bag and the choppedvmushrooms to the pan along with the thyme leaves and cook over a medium heat until the flour is no longer visible
Pour in the Marsala and at the stock followed by the chestnuts and bubble on low for about 20 minutes until the chicken is cooked and the sauce is thickened. Serve over the rice and sprinkle with thyme leaves.