Mess Free Mondays!
Hello! Welcome to the start of the season, which is mess free Mondays! If you are anything like me (or Garfield 😸) Mondays are the worst!!
You’ve been in an eating out/takeaway slump from the weekend, and need something quick and easy. Well I have got you!!
Each Monday we will make something in one pan! Less washing up = quicker to get on the sofa
The series starts with the gorgeous creamy chicken and sundried tomato bake.
NEEDS:
Chicken thighs (you can use breast, but thighs make this so much jucier!)
Chicken stock
Single cream
Sundried tomatoes
Leek
Cream cheese
Garlic
WANTS:
Parmesan
Whatever side you want! I made mash with mine, but you can have whatever carb loaded side you want
Soooo, lets not waste time!!
Preheat the oven to 220 degrees celsius
In a large ovenproof dish or pan, heat the oil over medium heat. Add the finely chopped leeks and cook until they become silky and translucent.
Meanwhile, place the chicken thighs in the same pan with the leeks and cook until they are lightly browned on all sides.
In a separate jug, dissolve the chicken stock cubes in the boiling water to create a rich gravy.
Pour the chicken stock over the chicken and leeks in the pan. Season with salt and pepper, and reduce the heat once the mixture starts to take on colour.
Add the single cream and crushed garlic clove to the pan, and let the mixture simmer gently.
Introduce the cream cheese and sun-dried tomatoes, stirring until they are well combined
Cover the pan with a lid or tin-foil, and transfer it to the preheated oven. Bake for approximately 20 minutes or until the chicken is fully cooked and tender.
Once the chicken is done, sprinkle the top with grated parmesan cheese for an extra layer of flavour.
Now the best bit, serve!!!
It is that easy! Get your pyjamas, snuggle on the sofa and enjoy!
All my love,
Hol x