Serves 2
Preparation time is 45 minutes
Ingredients
- 3 Bacon slices, coarsely chopped
- 4 skinless boneless chicken thighs, cut into 1 inch cubes
- 2 medium leeks, sliced
- 1 large red-skinned potato, diced into 1 inch cubes
- 1 cup chicken broth – (250ml)
- ¾ cup cream – (175ml)
- 1 ½ tablespoon fresh dill, chopped – (22.5ml)
Directions
- Sauté bacon until crisp in a deep, heavy bottomed skillet. Drain on paper towel.
- Add chicken and leek to bacon skillet. Sauté for 5 minutes. Add potato and chicken broth and bring to a boil. Cover and reduce heat, simmer for 10 minutes.
- Add cream and dill and continue to simmer uncovered this time until chicken is cooked through and the potatoes are tender.
- Season with salt and pepper. Ladle into bowls and garnish with crispy bacon.
- Serve and enjoy!