• 1 x Pot of JD Seasonings Chicken Rub
• 8 x Skinless, boneless chicken thighs
• 1 x Leek, sliced
• 5 x Bacon medallions, diced
• 150g Mushrooms, sliced
• 1 x Tsp balsamic vinegar
• 1 x Onion, diced
• 4 x Garlic cloves, crushed
• 2 x Large carrots, chopped
• 2 x Tbsp plain flour
• 500ml Chicken stock
• Low calorie cooking spray

STEP 1:
In low calorie cooking spray, pan-fry the chicken thighs for around 5 minutes on each side, until browned. You might have to do this in batches so you don’t overcrowd the pan. Set aside once done.

STEP 2:
In the same pan, add the balsamic vinegar and using a spatula scrape any leftover chicken from the bottom of the pan.

STEP 3:
Add a little more low calorie cooking spray then throw in your onion, bacon, mushrooms and garlic and fry for 15 minutes.

STEP 4:
Add in the Chicken Rub and stir thoroughly, followed by the plain flour. Mix again until everything is coated.

STEP 5:
Transfer to an oven-proof dish and add the stock. Place your chicken fillets on top and bake at 180° for 45 minutes.

STEP 6:
Add the sliced leeks and return to the oven for a final 15 minutes, then serve.

ENJOY!!!