A soul-warming, nourishing golden chicken broth infused with sweet corn, leeks, and thyme – finished with a crunch of crispy onions. Comfort food in its simplest form and perfect for sipping straight from your favourite mug.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- Olive oil
- 1 leek, washed and thinly sliced
- 1 clove garlic, crushed
- 3 free-range chicken thighs
- 2 corns on the cob
- 1L chicken stock
- 10g thyme
- Salt and black pepper
- Crispy onions to serve
- Chopped parsley to serve
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Method
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1In a medium pot, heat a splash of oil and gently sauté the leeks and garlic until softened and fragrant, about 5 minutes.
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2Add the chicken thighs skin side down and sear until golden. Top with the chicken stock, and thyme. Season with salt and black pepper. Bring to a simmer, then reduce heat and cook gently for 25–30 minutes, until the chicken is tender and cooked through.
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3Cook the corn in the hot broth, then remove and cut the corn off the cob, return the corn to the broth.
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4Remove the chicken thighs, shred the meat using two forks, and return it to the pot. Discard the bones.
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5Ladle the hot broth into the Le Creuset Stoneware Grand Mugs and top each serving with a generous spoonful of crispy onions and chopped parsley. Optional: Serve with toasted sourdough.
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