This dish is incredibly decadent, but a fantastic way to use up all your leftovers!
2 x leeks, sliced
1 x red onion, finely sliced
1 x white onion, finely sliced
4-5 x chicken thighs
Chicken stock, made with 100ml water
2-3 tbsp creme fraiche
200g new potatoes, halved
Heat a knob of butter in a frying pan and add the leeks. Cook until soft.
Heat the oven to 180 degrees celsius. In a large baking tray add the leeks, onions, potatoes and chicken thighs and pour over the stock. Add lots of salt and pepper.
Heat in the oven for 30-40 minutes. After about 30 minutes stir slightly and add in the creme fraiche. Put back in for 10 more minutes.
After the time, remove from the oven and grate over some parmesan and serve!
Love, A x