This one-pot dish of creamy chicken and mushroom is delicious served with crusty bread and a salad.
Place flour in a large snap lock plastic bag and season with salt and pepper. Add the chicken legs, seal the bag and shake to coat the chicken. Heat the oil in a large frying pan, shake the excess flour off the chicken legs and cook them in batches, until golden brown. Remove from pan and set aside.
Add the leeks, carrots and mushrooms and cook for 4-5 minutes, until softened. Return the chicken to the pan and pour in the stock, bring to the boil, reduce heat and simmer gently for 5 minutes.
Add the béchamel sauce and stir to combine. Arrange the cherry tomatoes amongst the chicken legs and simmer gently until the sauce is thickened, the chicken is cooked through and the tomatoes are split.
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