Lactose Free One-pot creamy chicken and leek

Directions

1. Preheat your oven to 180°C (160°C if using a fan-forced oven).

2. Place 2 tablespoons of plain flour in a large bowl, and season with salt and pepper. Add the chicken legs to the bowl and toss until well coated.

3. Heat 2 tablespoons of olive oil in a large, flameproof dish or deep ovenproof frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until golden brown. Once done, transfer the chicken to a plate and set it aside.

4. In the same pan, add the speck, mushrooms, leeks, and thyme. Cook for 4-5 minutes, stirring occasionally, until the leeks have softened. Add the crushed garlic and cook for another 30 seconds until fragrant.

5. Pour in 125ml of dry white wine, stirring and scraping any browned bits from the bottom of the pan. Let the wine reduce and almost evaporate, which should take about 3-4 minutes.

6. Stir in 250ml of chicken stock and 250ml of lactose-free cream (or coconut cream). Bring the mixture to a boil, then remove from heat.

7. Return the chicken to the pan, placing it skin-side up. Transfer the dish to the preheated oven and bake for 45 minutes, or until the chicken is cooked through.

8. Sprinkle with extra thyme sprigs and serve with Risoni pasta if desired.