Whilst my veggie garden is fairly sparse at the moment, my ma’s is abundant with gorgeous greens, broccoli and LEEKS! I was very lucky to receive a veggie delivery this week, so I thought I would put the leeks to good use alongside our gorgeous Little Bare coconut cream in this mushroom and leek chicken bake. It is a real crowd pleaser and great way to keep the food bill down by using a slightly cheaper cut of meat.
Gluten, dairy, refined sugar, soy and egg free.
8 free range (organic if possible) chicken drumsticks
1 cup chicken broth or stock
1/2 tin (200mls) Little Bare coconut cream
1 tsp salt
2 tsp organic wholegrain mustard
1/2 tsp celery seeds
1 tsp organic brown rice flour
Approximately 1 cup brown mushrooms (button are fine, I just prefer brown)
Preheat oven to 180 degrees on fan bake
1. Coat chicken in olive oil in a casserole dish, then place in the oven while preparing the rest of the dish. Set timer for 40 minutes.
2. Chop leeks and mushrooms then add to a frying pan on a medium heat. Cook for a minute or so, then add chicken broth. Once reduced by at least half (I cooked them for a good 15 minutes), add coconut cream and whisk flour in until smooth. Reduce until it is a thick gravy consistency.
3. Add sauce to chicken in the oven, then cook for remaining time or until chicken is cooked and slightly golden.
x Aunty Bee