Ingredients:
4 chicken breasts or 6 thighs chopped
1 cup of Boston ham chopped
2 leeks rinsed of sand and sliced 
2 tsp fresh thyme, sage or tarragon chopped or ½ tsp of dried herbs
1 tablespoon butter
1 tablespoon + a splash of Rice Bran oil
½ cup of chicken stock
300ml thickened cream
Rice, pasta, cous cous or crusty bread to serve

Cooking Method:
Heat the tablespoon of oil in a wide pan with a lid and when hot quickly sear the chicken using a stir frying action. Transfer to a bowl. Melt the butter in the same pan with a splash of oil and add the leeks and herbs. Placing on the lid, turn the heat to low and slowly cook until the leeks are tender approx 15 minutes. When they are ready, stir in the ham and chicken then add the chicken stock and cream. Cook on a medium heat with the lid on until the chicken is cooked. Add salt and pepper if desired and serve with rice, pasta, cous cous or bread to mop up the juices.

Serves: 4-6

Note: 
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