olive oil, for cooking
8 chicken thighs
1 Spring Onion, finely chopped
2 medium sized leeks, thoroughly washed and chopped into rounds
250g Button mushrooms, diced
several stems fresh thyme, de-stalked
zest of half a Lemon
1/3 cup dry White wine
1 cup (250ml) Chicken stock
salt and freshly ground black pepper
flat leaf parsley to serve
Heat 1 tablespoon olive oil in a large deepish frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside.
Add the spring onion and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. Scatter with plenty of flat leaf parsley and serve immediately.