Tangy Chicken, Fennel & Leek Braise

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a large frying pan with oil and place over a high heat until hot. Add the prepared chicken thighs and cook for 3 to 4 minutes, turning once, until browned on both sides. Using a slotted spoon transfer to a plate and set aside.

Step 2

Add the fennel and white leek slices to the frying pan (reserving the green slice’s). Cook for 2 to 3 minutes until just beginning to soften, then add the stock, orange juice and rind. Mix the cornflour to a smooth paste with a little cold water and stir into the pan. Season to taste and bring to the boil stirring.

Step 3

Transfer the mixture to the slow cooker pot and arrange the chicken in a single layer on top. Press the chicken into the liquid. Cover and cook on Low for 8 - 9 hours until the chicken is cooked through. Set a timer to remind you to add in the green part of the leeks 30 minutes before the end of the cooking time.

Step 4

Serve garnished with the reserves fennel fronds.

Step 5

For a variation Braised Mustard Chicken & Leeks - follow the recipe above using 75 gms of diced lean back bacon instead of the fennel. Use 1 teaspoon Dijon mustard instead of the orange rind and juice and cook as above. Garnish with chopped parsley. Calories per serving 323.