John Myers
Baked Chicken Pot with Carrots and Leek
The perfect baked chicken pot with carrots and leek recipe with a picture and simple step-by-step instructions.
- 4 Chicken thighs
- Salt and pepper
- 2 Bay leaf
- 2 Allspice grains
- 2 Juniper berries
- 1 tablespoon From my homemade vegetable broth
- 2 Carrots
- 1 Leek
- 250 g Fresh mushrooms
- 1 glass Asparagus canned
- 2 tablespoon Capers
- 1 Cup Cooked rice
- 2 tablespoon Creme fraiche Cheese
- 2 tablespoon Freshly squeezed lemon juice
- Worcester sauce
- 100 g Cheese leftovers here
- Season the chicken thighs with the salt and pepper and cook them in the vegetable broth with the spices until they are soft. Peel the carrots and slice the leek into rings,
- Cook the rice in a separate saucepan.
- When the meat comes off the bones, take the thighs out of the broth, pour the broth through a sieve and simmer the carrots and roe rings in the hot broth for 10 minutes.
- During this time brush off the mushrooms and divide or quarter them. Detach the meat from the bone and cut nice, even pieces.
- Now add the mushrooms and meat to the broth and bring to the boil, stirring everything together, adding the lemon and capers. Fold in the crème fraîche and add the rice. Let everything rest for 10 minutes so that the rice has time to swell.
- Then put the mixture in a flat baking dish and bake for 20 minutes. When it is nice and brown, serve raw vegetables with carrot and apple.
- Note ….. I baked here with a reduced-fat cheese that was over from dinner … but it is certainly better with gratin cheese
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