If you need me, I'll be in my closet, on the floor, next to the dog in the sorted piles of dirty laundry. I don't even care. Judge me if you must, but seriously, I'm really not coming out. You'll have to drag me, kicking and screaming. I'm sure it's no surprise to you that I pretty much loathe confrontation. So much so that I would rather compete with a snarling terrier for floor space among dirty clothes than have to deal with the work situation that I desperately want to avoid. I'm squirming inside even contemplating it and yet, I can't stop. My head aches and my heart hurts and I can't stop turning over every single detail of what has already happened and what will have to happen. So I'll just be here, in the closet, with the dog. If I give you a recipe will you go quietly? There. See? I knew you could be bought off you cheap thing you.
adapted from Donna Hay. Lord how I love Donna Hay.
1 pound of chicken thighs (I used boneless skinless ones)
plain flour (for dredging) - make the recipe gluten free by using rice flour or a gluten-free mix
2 T olive oil
5 oz pancetta (I use duck bacon)
2 leeks, pale green parts only, sliced and cleaned (I slice these and then pop them in bowl of water to rinse. Make sure to separate the rings so the dirt and sand fall out )
8 oz button mushrooms (you could half or quarter them, I buy them presliced because of being lazy)
2 cloves garlic finely chopped
1.5 C chicken stock
1 C white wine
1/2 C cream (feel free to use half and half)
1 T flat-leaf parsley (I always skip)
1 T thyme
salt and pepper.
Start by cutting any nasty bits off the thighs. I cooked this in a dutch oven, but any large pan or pot will do. So put half of the oil in the pot and heat until medium. Dredge the chicken thighs in flour, shaking off any excess flour. Then put the thighs in the hot pan, make sure there's room for them all to touch the bottom. Brown the thighs, but they don't need to cook through, so basically do about 2-3 minutes per side and then pull them out, set them on a plate and keep to the side. Then add the rest of the oil and the duck bacon or pancetta. Let your bacony product render some of its fat, so about 2-3 minutes, then add the leeks, mushrooms and garlic. Let cook until the mushrooms are nice and golden and the leeks are getting tender, about 8-10 minutes. Remove them to a bowl and set aside. Lower the heat and add the wine and stock to the pot. Scrape up any tasty brown bits from the bottom. Raise the heat until it is simmering and simmer for 3-5 minutes. Then pop the chicken back in, lower the heat and cook for 10 minutes, or until the chicken is cooked through and tender. You can pull it apart if you like, or keep it in big pieces for serving. Once the chicken is cooked, add the pancetta, leek, mushroom and garlic mixture back in. Then pour in the cream, thyme and salt and pepper to taste. Cook for 5 more minutes.
This is delicious served over mashed potatoes or rice, even brown rice, all of which are gluten-free options. If you don't care about the gluten, you can serve it over pasta - I used egg noodles this time.