Tuesday, April 05, 2011


I kind of invented this the other day and was pleasantly surprised by the result:

3 tablesp olive oil
6 bone-in, skinned chicken thighs
10 very small onions, peeled but left whole
1 leek, finely chopped
handful of baby carrots
c. 500 gr new potatoes
a few sage leaves
sprigs of fresh rosemary and thyme
c. 10 ml red wine
seasalt & freshly ground black pepper

Heat the oil in a wide pan.  Add the leek and onions and cook, stirring for about 5 mins.  Add the sage leaves and stir around a bit.  Add the chicken and brown on all sides, then add the carrots and swirl them around.  Chuck in the potatoes, seasoning, rosemary and thyme.  Stir everything well, then add the wine.  Simmer for about 50 mins.

Buon appetito.


CherryPie said...

It sounds delicious :-)

Patricia said...

I'll drink to that recipe! Saluti!

Laura said...

The other night I "created" an almost identical dish! Warm comfort food and perfect for cold, wet, Oregon April.

Whispering Walls said...

Glad you have included Welsh leeks

James Higham said...

Think I'll try that one.

Welshcakes Limoncello said...

Thanks, Cherie. Cincin, Patricia! Great minds, Laura.... Obligatory, WW! Do let me know how it turns out, James.

Lucia said...

Yum must try it out!

RNSANE said...

I think many of us have made something similar - such good ingredients, simple and easy and, of course, wine - what more could one want!

Welshcakes Limoncello said...

Hi, Lucia. Let me know how it turns out! Hi, Carmen. Yes, we probably have.

Peter Sommer said...

Hi Pat, Great recipe. Greetings from Wales!

I recently had the pleasure of coming across your excellent blog/website. Wonderful to come across so many excellent pieces of information and travel advice related to Sicily all in one place. Please keep up the good work!

Peter Sommer Travels - based in Monmouth.

Welshcakes Limoncello said...

Hi, Peter and welcome. Thank you for your kind words.


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