I tend to just toss whatever chicken meat I'm using (breast, leg, thigh, drumstick) in some seasoned flour and then fry till it's lightly browned.
Then add some onion and leek to the pan saute for a few mins then chuck in whatever veggies I have to hand and some chicken stock.
Simmer for 40-50 mins till the veg are cooked then I thicken the sauce with a little cornflour dissolved in some cold water if it still needs it.
I often season the flour with herbs. Mediterannean herbs like oregano, basil and thyme are nice with tomatoes and carrot. Dill works well the onion and leek added at the beginning and then courgette and pepper with about 20 mins left to go.
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