Ingredients

• 4-6 x Chicken Thighs

• Plain flour

• Olive oil

• 20g Butter

• 2 x Medium leeks - washed and diced

• 3 x Garlic cloves - diced

• 160g x Chestnut mushrooms or button mushrooms

• 1 x Cup thickened cream

• 2 x Teaspoons dried oregano

• 2 x Teaspoons dried thyme leaves

• 1/4 x Cup Marsala - see note for buying. A big saving.

• 2 x Cups chicken stock - rich home made style is best

• 2 x Teaspoons red wine vinegar

• 1/4 x Teaspoon Black Pepper

• Salt to your taste or special diet

• 1 x Cup chopped flat leaf parsley

Preparation

Pat dry and lightly coat the chicken with the flour then in a medium hot pan add olive oil and the butter and melt down without burning the butter. Then brown the chicken and set aside.

Next add the sliced leeks and garlic to the pan and fry down until lightly caramelised then add the dried thyme, oregano and chilli . Stir everything together then add the mushrooms and when softened, deglaze the pan with the marsala, loosening all the crunchy bits.

Then add the thickened cream and stir well. Taste, then add the red wine vinegar and stir again, tasting to check you have your preferred savoury balance.

Now return the chicken to the pan, cover with the sauce and mushrooms and on a low heat, cook the chicken until just firm about 20 minutes.

Serve with Green Salad and Couscous or Arborio Rice.

Comments: We found the Australian Marsala works perfectly. There is no need for the expensive imported product.