Number of servings : 4
Prep time: 5 Minutes
Cooking time: 25 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 tbsp olive oil
8 skinless boneless chicken thighs, about 1¼ lb total weight
½ lb button mushrooms
6 oz baby leeks
4 small turnips, peeled and quartered
1 lb pre-washed small new potatoes
2⅓ cups chicken stock, made with a stock cube
4 tbsp medium or sweet sherry
7 oz green beans
1 tbsp cornstarch
1 cup plain low-fat yogurt
grated zest of 1 lemon
Heat the oil in a large pot or flameproof casserole. Add the chicken, then season and cook over a high heat for 2 minutes, turning over to brown both sides. Remove from the pot and set aside on a plate.
Add the mushrooms to the pot and cook over a high heat, stirring, for 1 minute. Then reduce the heat and add the leeks, laying them across the middle of the pot and moving the mushrooms to the sides. Add the turnips and potatoes in an even layer.
Pour in the stock and add the sherry. Bring to the boil. Put the chicken on top of the vegetables, adding any juices from the plate. Reduce the heat so that the stock bubbles steadily without boiling too fiercely. Cover and cook for 10 minutes.
Add the green beans, cover and continue to bubble for a further 5 minutes or until the chicken and vegetables are cooked. Using a slotted spoon, divide the ingredients among four warmed plates or transfer them to a serving dish. Keep warm while finishing the sauce.
Boil the cooking stock hard, over a high heat, in the open pot for 5 minutes to reduce it slightly and concentrate the flavour. Meanwhile, mix the cornstarch to a smooth paste with the yogurt and lemon zest.
Gradually add a little and then most of the reduced stock to the yogurt mixture, stirring, and pour it back into the pot. Bring to the boil, stirring, to thicken the sauce slightly. (The cornstarch stabilizes the yogurt and prevents it from curdling.) Taste for seasoning. Pour a little of the sauce over the chicken and vegetables, and serve the remainder separately.