Just before Christmas I made this on a Monday evening when I felt in need of something restorative and savoury. This really hit the spot. I often make chicken stock, but on this occasion I picked up some fresh stuff on the way home from the library at Waitrose. It had good flavour without being over-seasoned.
Served 1
Ingredients:
2 baby leeks, finely sliced
kale, chopped into small bits
handful of peas
2 chicken thighs, skin on
500ml, good chicken stock
small amount of tagliatelle
How I made it:
Turn grill on high. Trim of excess fat, and season chicken thighs with salt and black pepper. Cook under the grill, for 15-20 minutes, turning every so often. Until cooked through. Meanwhile, prep the veg and cook gently in the chicken stock, check seasoning. Be careful not to overcook the veg. Cook tagliatelle in boiling, salted water, and drain. Then, place it in the bottom of a good-sized bowl. Ladle vegetables in the stock over the top, and place chicken, either left on the bone or cut up over the top.
Dinner Document 