Cock O the North
Indulge in the comforting flavors of Cock O the North, a rustic chicken stew that blends succulent seared chicken thighs with a medley of tender leeks, carrots, and parsnips. Simmered in a creamy, whiskey-kissed broth infused with fresh thyme and a touch of garlic, this dish captures the heartwarming essence of a countryside classic. Perfect for family dinners or cozy gatherings, the rich, velvety sauce pairs beautifully with crusty bread or creamy mashed potatoes, making it a dish you'll crave on chilly evenings. With its hearty ingredients, simple preparation, and optional whiskey twist, this one-pot wonder promises to be a crowd-pleaser.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 large Leeks (white and light green parts only, sliced thin)
- 2 medium Carrots (peeled and diced)
- 2 medium Parsnips (peeled and diced)
- 3 cloves Garlic
- 2 tablespoons All-purpose flour
- 2 cups Chicken stock
- 0.5 cup Single cream (heavy cream)
- 0.25 cup Whiskey (optional)
- 4 sprigs Fresh thyme
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the chicken thighs skin-side down until golden brown, about 4 minutes. Flip and cook for another 2 minutes. Remove the chicken from the pot and set aside.
In the same pot, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and butter.
Add the sliced leeks, carrots, and parsnips, and cook for 5 minutes, stirring occasionally, until softened.
Mince the garlic and add it to the pot, cooking for 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken stock while stirring to avoid lumps, then add the whiskey (if using). Stir until the mixture thickens slightly.
Stir in the cream, fresh thyme, and bay leaf, and return the chicken thighs to the pot, skin-side up.
Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low. Allow to cook for 30 minutes, stirring occasionally.
Remove the lid and simmer for an additional 10 minutes to allow the sauce to thicken further. Discard the thyme sprigs and bay leaf.
Taste the sauce and adjust seasoning with the remaining 0.5 teaspoon of salt, if necessary.
Garnish with fresh chopped parsley and serve hot with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 10.0 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1030 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
