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Prep Time 10 minutes - Total Time 45 minutes - Serves 5

This is a real winter warmer, full of flavour and one you will love. Perfect on a cold autumn day with lots of mash and mixed greens.


  • 5 chicken leg quarters, around 1kg.

  • 1 onion, diced.

  • 70g of leeks, sliced.

  • A few sprigs of fresh thyme, leaves stripped.

  • 100g of diced pancetta or diced smoked bacon.

  • 3 good quality sausages.

  • 1 tbsp of plain flour.

  • 400ml of chicken stock.

  • Juice of half a lemon.

  • Fresh parsley, chopped for garnish.


  1. Into a large frying pan add a splash of olive oil, season the chicken and fry skin-side down over a high heat till golden brown. Then flip it over and give it another 10 minutes. Remove the chicken and place it to one side.

  2. In the same pan add the onions, leeks and pancetta. Take the skins off the sausages then break the meat up into the pan. Turn the heat down to medium and give it all a good mix. Continue to cook till the onions and leeks are soft and the pancetta and sausage meat are nice and golden, around 10-15 minutes.

  3. Next, add the flour and cookout for a couple of minutes. Pour in the stock, return the chicken skin-side up with any juices and bring to a boil. Turn the heat down to low and simmer till the chicken is cooked through and the sauce reduced, around 30 minutes. If you feel the sauce is getting too thick add a little more stock or water.

  4. Once the chicken is cooked, remove the chicken. Squeeze in the lemon juice, season with black pepper (you shouldn’t need any salt because of the pancetta) and mix into the sauce. Return the chicken and garnish with some fresh parsley and serve.

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